Thai Chicken and Coconut Soup

If they are available, simmer kaffir lime leaves or lemon grass in the coconut milk first for a delicate citrus flavor.

Bring to boil in a soup pot:

3 cups Chicken Stock
2 and 2/3 cup unsweetened coconut milk

Reduce the heat and stir in:
2 small Thai peppers or 3 fresh jalepeno peppers, seeded and sliced
3 Tbls Thai fish sauce or soy sauce
1 tsp. minced peeled fresh ginger
1/8 tsp. salt

Simmer for 10 minutes, then stir in:

1  pound boneless, skinless chicken breasts, thinly sliced
2 Tbls. fresh lime juice

Simmer, stirring occasionally, until the chicken is cooked, about 5 minutes. Serve over rice, if desired.  Garnish with cilantro.