Coconut Chicken Soup

1 cup coconut milk

2 lemon grass, chopped

4 slices (1/2-inch) piece peeled fresh ginger

5 kaffir lime leaves, torn in half

¾ pound skinless, boneless chicken breasts, cut into strips

5 tablespoons fish sauce

2 tablespoons white sugar

1 cup coconut milk

½ cup lime juice

1 teaspoon red curry paste

¼ cup coarsely chopped cilantro

15 green Thai chiles, crushed

Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat. Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Stir in the remaining 1 cup coconut milk, and bring to a simmer, about 3 minutes.

Divide the lime juice and curry paste into 4 bowls. Pour soup into bowls, and garnish with cilantro and Thai chiles.