Thai Chicken Coconut Soup

Ingredients

• 1-1/2 inch piece of galangal or ginger, peeled and sliced
• Small bunch fresh cilantro with stem
• 4 kaffir lime leaves
• 1 stem lemongrass, halved lengthways
• 3 tablespoons fish sauce
• Juice of 2 small limes
• 1-3/4 cups coconut milk
• 1/2 pound skinless chicken breast
• 1 red chile, seeded and sliced

Directions

1. Combine the galangal, cilantro roots, lime leaves, lemongrass and 4 cups of water in a saucepan. Bring the pot to a boil, then stir in the fish sauce and lime juice. Lower the heat and let it simmer for 10 minutes. Lift out the cilantro and throw it away.
2. Pour in the coconut milk and return the soup to a gentle simmer for a couple of minutes. Taste the broth quickly: if it is too sharp, loosen it with more coconut milk or water. If it needs salt, splash in a couple dashes more fish sauce.
3. Slip in the chicken pieces and cook for just a minute or so, until the chicken turns pale and milky in appearance, stays tender, and is cooked through.
4. Add the chili and give the soup a stir. Ladle into bowls, then roughly chop the cilantro leaves and scatter them over the top.