- 1 cup coconut milk
- 2 lemon grass, chopped
- 4 slices (1/2-inch) piece peeled fresh ginger
- 5 kaffir lime leaves, torn in half
- 3/4 pound skinless, boneless chicken breasts, cut into strips
- 5 tablespoons fish sauce
- 2 tablespoons white sugar
- 1 cup coconut milk
- 1/2 cup lime juice
- 1 teaspoon red curry paste
- 1/4 cup coarsely chopped cilantro
- 15 green Thai chiles, crushed
- Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.
- Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.