Ingredients:
4 cups chicken broth
4 slices gingerroot
1 lemons, juice of
2 tablespoons fish sauce
17 ounces coconut milk ( regular or lite)
2 tablespoons seasoned rice vinegar
1 tablespoon garlic and red chile paste
1 lb raw chicken breasts, chopped
1 bunch green onions, thinly sliced
2 serrano chilies, sliced thin
1 bunch fresh cilantro, chopped
Directions:
In a soup pot, bring stock and ginger slices to a boil, for one minute.
Reduce heat to low and add coconut milk, lemon or lime juice, fish sauce, rice vinegar, green onions, and garlic chile paste; simmer for about 5 minutes.
Add the chicken and simmer for 5 minutes more, or until chicken is cooked.
Turn off the heat, and add sliced chiles and cilantro.
Servings: 4
Time preparation: 0 min.
Time total: 30 min.