Infuse a simple base of canned chicken broth with authentic Thai flavors of ginger, cilantro, garlic, and lemongrass. Thai fish sauce and sambal oelek are available in the ethnic food aisle at most large supermarkets; both are versatile condiments to keep on hand.
This was fabulous! So flavorful and complex! I followed instructions exactly except that after straining the infused broth, I chopped about 2 TB of the ginger and put it back in the soup. No problems with curdling, so my guess is that the person whose soup separated may have been boiling it. After adding the coconut milk, you want to be very gentle with it. Serving number would be accurate only if this were a starter soup. My husband and I ate the whole thing as a main dish with the Vietnamese Rainbow Salad. UPDATE Just made this again, but with homemade shrimp stock and shrimp instead of chicken. Served with packaged egg rolls (it's winter) and it's still delicious!
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