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INGREDIENTS
2 cups boiling water
2 cups chicken stock
1 3/4 cup of cooked chicken breast
1 1/3 cup unsweetened shredded coconut
4 green onions sliced thinly both white and green portions chopped red chile salt and pepper to taste
1 tbs. chopped sliced cilantro
2 stalks of lemon grass
1 lime
1 tbs. ginger root grated
1 tsp. ground coriander
1 tbs. light soy sauce
1 tbs. cornstarch mixed with
2 tbs. cold water

DIRECTIONS
Slice cooked chicken and place coconut into a bowl and add boiling water
Place a fine strainer over another bowl and dump mixture above into bowl to obtain "coconut water"
Add coconut water, stock, green onions in a large cooking pot
Add lemon grass (cut off bottom part and damaged leaves- bruise the stalk) and add to sauce pan
Peel the rind from the lime trying to keep intact in large strips
Squeeze the lime and extract the juice
Add juice, lime strips, ginger, soy sauce, and ground coriander to pan
Bruise the chiles with a fork and add to sauce pan
Heat until just below boiling point
Add the earlier mixture of chicken and coconut to sauce pan.
Add cilantro and bring to a boil and simmer for approx. 10 mins.
Discard lemon grass, bruised chiles and lime rinds
Pour cornstarch mixture to sauce pan and stir until it becomes slightly thickened
Season and serve into bowls

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