Coconut Chicken Soup

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  1 Lemongrass, Fresh(30g)
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  2 Ginger, Fresh Root(170g)
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  1 Lime(67g)
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  0.3 tsp Red pepper flakes
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  27 oz Coconut Milk, Full-Fat, Canned
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  3 cup Low Sodium Chicken Broth
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  2 Chicken Breast, Boneless Skinless(544g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Fish sauce
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  1 Cilantro, Fresh(57g)

Instructions

1. 1Peel the ginger and slice into thin medallions. Trim away dry or blackened layers from the lemongrass and cut into 1-inch sections. Wash the lime thoroughly, then use a vegetable peeler to remove the zest in thin strips, avoiding the white pith. Thinly slice the chicken breast against the grain into uniform pieces, about ¼ inch thick.
2. 2Place the ginger, lemongrass, lime zest, the coconut milk, and chicken broth in a large pot over medium heat. Stir to combine and dissolve any coconut milk solids. Bring to a simmer over 5–8 minutes until you see gentle bubbles breaking the surface continuously.
3. 3Once the broth reaches a simmer, add the sliced chicken and stir gently. Return to a simmer over medium heat and cook for 8–10 minutes, until the chicken is opaque throughout and no longer pink at the thickest point.
4. 4Remove the pot from heat. Squeeze the juice from the lime into the soup, then add the fish sauce and red pepper flakes to taste. Stir to combine.
5. 5Divide the hot soup evenly into 8 airtight containers while still hot. Allow to cool slightly before sealing lids.
6. 6Store in the refrigerator for up to 4 days. To serve, reheat in a pot over medium heat for 4–5 minutes until steaming, or microwave in a bowl for 2–3 minutes, stirring halfway through.
7. 7Garnish each serving with fresh cilantro sprigs just before eating.