Spicy Chicken Coconut Soup
chicken breast halves, boneless, skinless
red pepper flakes
scallions, spring or green onions
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.