Spicy Chicken Coconut Soup

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Spicy Chicken Coconut Soup
Bites Of Asia
(Yield: 5 Servings)

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Ingredients:
1 1/2 tsp Sugar
2 Chicken Breast Halves
4 Cup Coconut Milk
1/2 Cup Slivered Fresh Lemon
2 Cup Chicken Stock
3 tsps Lemon Grass (minced)
3 tbsps Fish Sauce
1 1/2 tsp Hot Chile Pepper ( hopped)
1 cup Straw Mushrooms (whole)
1 tbsp Slivered Galangal Root
2 Green Onions (sliced thin )

Preparation:
1. Place chicken breasts in pan with just enough cold water to cover. Bring to a boil over medium heat; immediately reduce heat so water barely ripples. Simmer uncovered, until done, about 12 minutes. (Meat should be moist and opaque throughout; cook only to just beyond pink stage.)

2. Remove breasts and drain well. Cool to room temperature; remove and discard skin and bones. Shred meat into bite-sized pieces. Reserve.

3. Combine slivered lemon, fish sauce, chili pepper, green onion and sugar; set aside. Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes.

4. Add reserved chicken and lemon mixture and heat through, about 3 minutes. Serve.