Thai Chicken Soup

I just love this soup. The broth has such good flavor. Sometimes when I make this I leave out the chicken entirely, or substitute a little bit of fish or shrimp, for the chicken.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  cups chicken broth
• 4  slices gingerroot
• 1  lemon, juice of
• 2  tablespoons fish sauce
• 17  ounces coconut milk (regular or lite)
• 2  tablespoons seasoned rice vinegar
• 1  tablespoon  garlic and red chile paste
• 1  lb  raw chicken breast, chopped
• 1  bunch green onion, thinly sliced
• 2  serrano chilies, sliced thin
• 1  bunch fresh cilantro, chopped

Directions

1. In a soup pot, bring stock and ginger slices to a boil, for one minute.
2. Reduce heat to low and add coconut milk, lemon or lime juice, fish sauce, rice vinegar, green onions, and garlic chile paste; simmer for about 5 minutes.
3. Add the chicken and simmer for 5 minutes more, or until chicken is cooked.
4. Turn off the heat, and add sliced chiles and cilantro.