Thai chicken and coconut soup

To make the soup more substantial, add about 2 c of jasmine rice or cooked rice noodles before serving.

Ingredients

• 1 13.5 oz can unsweeneted coconut milk

• 1 1/2 to 2 tsp green curry paste

• four 2 inch strips of lime zest

• 2 quarter-sized pieces of fresh ginger, lightly crushed

• 1/2 teaspoon sugar

• 3 cups low-sodium chicken stock

• 2 medium skinless, boneless chicken breast halves, cut into 3/4 inch pieces

• 3 tablespoons asian fish sauce

• 1/4 c cilantro leaves, coarsely chopped

• 6 basil leaves, coarsely choppped

• 1 tbsp fresh lime juice

Steps

1. In a large saucepan, combine coconut milk, curry paste, lime zest, gigner and sugar and bring to a simmer over moderate heat. Add chicken stock, cover and simmer over moderately low heat for 8 minutes.

2. Raise the heat to moderate and bring the soup to a boil. Add the chicken, fish sauce, 3 tbsp of cilantrol and the basil. Stir and simmer until chicken is cooked, about 4 minutes

3. Discard the ginger and lime zest. Add the remaining 1 tbsp of cilantro and stir in the lime juice. Serve hot