Chicken and Coconut Soup

3-4 cups coconut milk
1/4 pound chicken breast, cut into strips
2 stalks lemon grass, bruised and thickly sliced
2 green onions, thinly sliced
3-4 fresh red chiles, seeded, and sliced
juice of 1-2 limes
1 tablespoon fish sauce
1 tablespoon cilantro leaves, shredded
cilantro leaves to garnish

Bring coconut milk to just below boiling. Add chicken pieces and lemon grass strips. Adjust heat so liquid simmers, then poach chicken, uncovered, until tender, about 5 minutes. Add green onions and chiles. Heat briefly, then remove from heat and stir in lime juice, fish sauce, and shredded cilantro. Garnish and serve.

Chicken -- Soups