Thai Coconut Milk Soup
prep time: 00:25 cook time: 00:12 serves: 3-4 cost: $5.80
	You have to go to an Asian food store to get most of these ingredients, but if you can accomplish that, this soup is amazing!! Serve with other Asian or Thai dishes.
4 13.5 oz cans coconut milk 2 stalks lemongrass 1 T galangal or ginger, finely chopped 1 chicken breast half 3 fresh kaffir lime leaves 4 small hot chili peppers 1 lime 2 T fish sauce	Carefully open up cans of coconut milk and spoon the top layer (the "coconut cream") into a bowl. Pour the thin, bottom layer (the "coconut milk") into a medium sauce pan. Heat over medium heat until gently simmering. Meanwhile, take the dry outer stalks off the lemongrass and smash the grass with the dull side of a knife. Cut into 2 inch pieces. Add lemongrass and galangal or ginger to the milk and simmer, uncovered, for 5 minutes. Cut chicken into 1/2 inch cubes. Add to soup and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, 4 minutes. Remove the center vein from the lime leaves and smash chilis with the blunt end of a knife. Add lime leaves, chilies, and 1/2 c of the coconut cream to the soup. Simmer 2 minutes. Add juice from the lime and fish sauce and remove from heat until ready to serve. When ready to serve soup, heat if necessary and remove chilies. The lemongrass is probably not tender enough to eat, but the lime leaves can be eaten.