INGREDIENTS
2 tsp
oil
2
red chilies, seeded and chopped
3
garlic cloves, minced
1
large leek, finely sliced
4 cups
chicken broth
2 cans
coconut milk
1 lb
skinless, boneless thighs (or breasts), cut into bite sized pieces
3
tbl fish sauce
1
lemongrass stalk, split
1 1/2
in ginger root, minced
1
limes juiced (for after soup is done)
1 cup
frozen peas (can substitute with diced yellow or red bell peppers)
chopped fresh cilantro