Recipe - Thai Chicken And Coconut Soup

2 cup Condensed chicken broth
(Lowsalt)
14 ounce Unsweetend coconut milk
One half cup Fresh lemongrass
( cut or sliced up 1/4" thick)
1 lg Chicken breast half
with skin and ribs
1 tablespoon (or more) lime juice
One half Jalapeno chili; minced
Fresh cilantro
finely chopped

Bring first 3 ingredients to boil in heavy medium saucepan. Reduce heat,
add chicken and simmer until almost cooked through, turning occasionally,
about 12 minutes. Transfer chicken to plate; cool. Remove chickenskin and
bones. Cut meat into One half inch pieces.

Strain soup through sieve into small saucepan. Add 1 T lime juice and
jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes. Add
chicken and simmer just to heat through. Taste, adding more lime juice if
desired. Ladle soup into bowls. Sprinkle with fresh cilantro.

From Bon Appetit, June, 1992. MM format by Mike Kean