HOT SOUP: This is an easy soup that can be prepared in no time at all.

THAI SOUP:

28 oz. canned coconut milk                                        

3 cups chicken stock

3 lime leaves                                                               

8 slices fresh ginger, peeled                                                                

4 stalks lemon grass, white part, sliced                       

1 lb. chicken breasts, in thin strips

2 green onions, thinly sliced                                       

4 tbsp. fish sauce + ¼ cup lime juice                                                  

1 tsp. sambal oelek (chilli sauce)

1 tbsp. chopped coriander                                          

salt and pepper

Season chicken with salt and pepper and set aside for 20 minutes.

In a large saucepan, whisk coconut milk until smooth, and simmer together with chicken stock, lime leaves, lemon grass and ginger for 10 to 15 minutes. Add chicken strips and cook for 2 to 3 minutes. Add fish sauce, lime juice, chilli sauce and green onions and simmer together for 5 minutes more. Taste and adjust seasoning.

Serve in heated bowls garnished with coriander.