INGREDIENTS

1. 1lbboneless skinless chicken breasts, cut in 1-inch cubes
2. 2cupschicken stock
3. 2inches piece of freshgalanga rootor frozengalanga root, thinly sliced
4. 1stalkfresh lemongrass, cut in 1-inch pieces and crushed
5. 2 (13 1/2 ounce)cansunsweetened coconut milk
6. 2tablespoonsThai fish sauce
7. 1lime, juice of
8. 1/4cup thinly slicedscallions
9. 1/4cup choppedfresh cilantro

DIRECTIONS

1. Place chicken, chicken stock, galanga, and lemon grass in a large saucepan and bring to a boil.
2. Reduce heat to low and simmer until chicken is cooked through.
3. Add coconut milk and continue cooking on low until soup comes back to a simmer.
4. Just before serving stir in fish sauce and lime juice.
5. Pour into soup bowls and sprinkle top with scallions and cilantro.