Thai Chicken and Coconut Soup Recipe

4 cups chicken broth
28 ounces unsweetened coconut milk
1 cup fresh lemongrass (1/4 inch thick slices)
2 large uncooked chicken breasts (half with skin and ribs)
2 tablespoons lime juice (or more)
1 jalapeno chili, minced (or to taste)
finely chopped fresh cilantro

4 servings
1 hour 30 minutes-- 55 mins prep

Bring chicken broth, lemongrass and coconut milk to a boil in a heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes.

Transfer chicken to plate; cool. Remove chicken skin and bones. Cut meat into 1/2-inch pieces.

Strain soup through sieve into small saucepan. Add lime juice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes.

Add chicken and simmer just to heat through. Taste, adding more lime juice if desired.

Ladle soup into bowls. Sprinkle with fresh cilantro.

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