Yield: 4 Servings
2 cups (500 ml) chicken broth
14 oz can unsweetened coconut milk (light or regular)
4 1/4 inch slices ginger
2 Tbsp fish sauce
2 ts Chinese chili sauce
1 boneless, skinless chicken breast, cut into bite-sized thin strips
4 green onions, thinly sliced
coriander, basil or mint leaves (optional)
Remove peel from line in wide strips. Add peel, plus juice from
lime, chicken broth, coconut milk, ginger, fish sauce and chili
sauce to a large saucepan. Cover, bring to a simmer and cook for
15 minutes. Strain soup into another pot, discarding any solids.
Bring soup back to a simmer, then add chicken and green onions.
Cook 3 to 5 minutes or until chicken is cooked through. Garnish
with coriander, basil or mint leaves if desired. Serves 4