Thai Chicken Coconut Soup

Recipe provided by Lynne Berla of Olifant & Castelo

Ingredients:

2 tablespoons dried lemongrass or 2 teaspoons lemongrass powder
4 cups chicken stock
2 tablespoons chopped ginger or 1/4 teaspoon ginger powder
2 kaffir lime leaves plus 2 tablespoons lime zest or 2 tablespoons lime zest if no kaffir leaves
1/3 cup sliced onion or 1 tablespoon dried onion
1/2 lb chicken thighs, cut into 1 inch chunks, or 1/2 lb chicken breast cut into thin strips
1/8-1 teaspoon bird's eye (Thai) chile powder or 1-2 fresh chiles (depending on your heat preference). Warning: bird's eye chile is very hot, so use sparingly until you reach comfort level
14 oz coconut milk (may use light if desired)
1-3 tablespoons fish sauce
2 tablespoons lime juice
1 -3 teaspoons brown or white sugar
fresh basil and/or cilantro

1) Put chicken stock and lemongrass, ginger, kaffir lime leaves and/or lime zest and onions in a large pan and bring to a boil. Cover and simmer gently for 30 minutes. Strain through a sieve and return strained stock to pan

2) Add chicken to stock with chiles and coconut milk. Simmer for 6 minutes

3) Mix in fish sauce, lime juice and sugar. Simmer for 1 minute more

4) Transfer soup to large tureen or individual bowls. Garnish with fresh basil or cilantro, if desired, and enjoy!