SPICY THAI CHICKEN SOUP

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

Heat the stock, add the lime leaves, lemon grass, fish sauce, and lime juice. Stir thoroughly, bring to a boil.

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 (or until the chicken is cooked through).

Serve garnished with additional coriander leaves.