Thai Chicken Soup

Often used in Thai and Indian cuisines, coconut milk adds a subtle, creamy sweetness to dishes like this quick and savory soup.

THAI CHICKEN SOUP

1 boneless chicken breast
2 cups chicken broth
1 14-oz. can coconut milk
1/2 cup lemongrass, cut into 1/4-inch pieces
1 tbsp. lime juice
Chopped cilantro to taste

Combine the chicken breast, broth, coconut milk and lemongrass in a saucepan. Bring the mixture almost to a boil, then lower the heat and let it simmer for 15 to 20 minutes until the chicken is cooked. Remove the chicken from the broth and shred the meat. Strain the broth through a sieve, then add the chicken, lime juice and cilantro to taste. Serve with white rice, if desired. Makes 1 quart.