Chicken Coconut Soup: Yummy

This reminds me of the amazing Bangkok curried noodles soup (without the noodles and the eggplant) from Kelly and Ping although with much less spice. In the ingredients below, I replaced the red chili paste (which I couldn't find) for diced green chili sold in a can in the Mexican section at my grocery store. It is as good as it is easy to make.

Ingredients:

4 cups chicken broth

8 large slices peeled fresh galangal or 4
slices peeled fresh ginger

1 large lemongrass stalk, cut into 2-inch pieces,
crushed

16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime

2 cans (each 14 oz.) coconut milk

1/4 cup lime or lemon juice

2 to 3 Tbs. Thai fish sauce

2 Tbs. light brown sugar

1 Tbs. red chili paste

1 lb. boneless, skinless chicken breasts, cut into
bite-size pieces

1/2 lb. fresh white mushrooms, brushed clean and
thinly sliced

5 small fresh red or green chilies, sliced
crosswise paper-thin

Fresh cilantro leaves for garnish

Directions:

In a large saucepan, combine the broth, galangal, lemongrass and lime leaves. Place over medium heat and slowly bring to a boil. Boil for 1 minute.

Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Add the lime juice, fish sauce, brown sugar and chili paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more.

To serve, ladle into warmed bowls. Float the chili slices and cilantro leaves on top. Serves 4 to 6.