Ingredients

• 4 skinless, boneless chicken thighs
• Salt and pepper
• 2 tablespoons vegetable oil
• 3 cups chicken broth, home-made or packaged (not canned)
• 4 kaffir lime leaves, cut into thin strands
• 3-inch length of lemongrass, chopped into short pieces
• 2 slices fresh ginger
• 3 garlic cloves, smashed
• ¼ cup of Thai fish sauce
• ½ cup fresh lime juice
• Zest of 1 lime
• ½ teaspoon sugar
• 2 red Thai chilies, split in half
• 1-1/2 cups unsweetened coconut milk
• 2 tablespoons finely chopped cilantro
• Salt

• Prep Time: 15 minutes
• Cook Time: 15 minutes

• Total Time: 30 minutes
• Yield: Serves 4 to 6

Preparation

1. Pat the chicken thighs dry, then season with salt and pepper. Heat the vegetable oil in a skillet over medium heat, and add the chicken thighs. Brown on all sides, about 6 minutes each side. Remove to a plate and cool.
2. Combine the chicken broth, lime leaves, lemongrass, ginger, garlic, fish sauce, lime juice, lime zest, sugar and chilies in a 4-quart pot, and bring to a simmer over low heat. Simmer for 10 minutes.

1. Shred the chicken thigh meat from the bones (it will still be pink inside), and add it with the coconut milk to the soup. Simmer 5 minutes. Add the cilantro, and simmer 3 minutes more. Taste and add salt and pepper, if desired, or a splash or two of fish sauce.