Spicy Chicken Coconut Soup

Directions

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.

Remove breasts and drain well.

Cool to room temperature; remove and discard skin and bones.

Shred meat into bite-sized pieces. Reserve.

Combine slivered lemon, fish sauce, chile 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.

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