Thai-Style Chicken Soup

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In Thailand they like their food fiery hot, so adjust the number of red chiles in this recipe to suit your taste.

Thai-Style Chicken Soup

1 tsp (5 ml) vegetable oil
1-2 fresh red chiles, chopped
2-4 cloves garlic, finely chopped
1 large leek, white part only, thinly sliced
2-3 cups (500-750 ml) chicken stock
1 can (13.5 oz, 400 ml) coconut milk
1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-size pieces
2 Tbs (30 ml) fish sauce*
1 lemongrass stalk, crushed*
1-inch (3 cm) piece ginger, finely chopped
1 tsp (5 ml) sugar
4 kaffir lime leaves* or 1-inch (3 cm) piece of lime rind
1 cup (250 ml) frozen green (English) peas
Chopped cilantro (coriander leaves) for garnish

* Available in finer supermarkets and Asian specialty shops.
Heat the oil in a large pot over moderate heat and saute the chiles and garlic for about 2 minutes. Add the leek and cook 2 minutes more. Add the chicken stock and coconut milk and bring to a boil. Add the chicken, fish sauce, lemongrass, ginger, sugar, and kaffir leaves and simmer covered, stirring occasionally, until the chicken is cooked through, about 15 minutes. Add the frozen peas and cook for 5 minutes. Serve garnished with chopped cilantro. Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.