Chicken and Ginger Soup

I like this one because of my love of ginger and coconut milk!

2 inch piece of ginger peeled and very thinly sliced (can use a vegetable peeler to slice thin)

2 cups coconut milk

1 cup chicken stock

3 chicken breasts cut into thin strips

1 - 2 teaspoons finely chopped red chilis

2 tablespoons fish sauce

1 teaspoon soft brown sugar

1/4 cup cilantro leaves

Combine the ginger, coconut milk and stock in a medium pan. Bring to boil and simmer, uncovered over low heat for 10 minutes, stirring occasionally. 

Add the chicken and chilis to the pan and simmer for 8 minutes. Add the fish sauce and brown sugar and toss together.

Add the cilantro leaves and serve immediately garnished with extra sprigs of the cilantro.