• Servings: 8 First Course Servings
• 1 cup wine-for the cook
• 2 stalks fresh lemongrass (or 1 T. dried)
• 2 Tablespoons vegetable oil
• 2 cups chopped onion
• 1 Tablespoon minced fresh ginger
• 4 red Thai chilies OR 2 jalapeno chilies, thinly sliced into rings, seeded
• 3 cups chicken broth
• 1/2 cup sake or white wine (if not using sake or wine, increase chicken broth by 1/2 cup)
• 4 cups canned unsweetened coconut milk
• 3 Tablespoons fish sauce (such as nam pla or nuoc nam)
• 3 Tablespoons cilantro leaves, coarsely chopped + some for garnish
• 3-5 Tablespoons lime juice (or 8 kaffir lime leaves and decrease lime juice to 3 Tablespoons)
• 2 teaspoons sugar
• 10 oz. skinless chicken breasts - cut into thin strips
• Chopped green onion for garnish

1. Discard all but bottom 4 inches of lemongrass stalks. Peel off tough outer layers and mince remaining.
3. Heat oil in heavy large pot over medium-hi heat. Add onion and ginger and cook until onion begins to soften, about 3-5 minutes.
5. Add chilies and lemongrass. (If using dried lemongrass add it now) Stir 1 minute.
7. Add broth and sake or wine (if using) and simmer 5 minutes.
9. Add coconut milk, fish sauce, cilantro, 3 Tablespoons of the lime juice and sugar and simmer for 30 minutes.
11. Taste for balance and add remaining lime juice, 1 Tablespoon at a time, if desired.
13. Add chicken and simmer until chicken is cooked, about 5 minutes.
15. Divide among bowls and garnish with cilantro leaves and green onion.

From the Sauce du Jour Kitchen For the Thai Cuisine Cooking Class - 101 After making a few different Thai Coconut Soup recipes, I came up with this one and it's a definite keeper! Every time I make it someone at the table declares it to be the best soup they have EVER eaten! It's the perfect contrast of sweet and hot and tangy.