SOUP INGREDIENTS :

16 fluid ounces chicken broth
4-5 kaffir lime leaves, shredded
2 inch piece bruised lemon grass
4 tablespoons fish sauce
2 tablespoons lime juice
4 oz chicken breast cut into bite sized pieces
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

SOUP MAKING DIRECTIONS :

Heat the stock, add the lime leaves, lemon grass, fish sauce, and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk. Add peppers and coriander to taste. Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).