Instructions: ****Note about coconut milk - just use 1-2 tablespoons. Freeze the rest.

Trim lemongrass stalks of root ends, outer leaves and grassy tops. Cut into 2" lengths. Crush lemongrass, ginger and garlic. Cut stems off chiles, cut in half lengthwise. Place all above in pot and add chicken broth, bring to a simmer.

Add chicken breasts to broth, simmer until just cooked, 5-8 minute. Remove chicken and thinly slice.

Boil broth 5 more minutes, strain into a saucepan, squeezing solids to get all juices.
***note - I wouldnt bother straining, just dont eat the lemongrass or ginger. Add coconut milk and heat.

In small bowl, mix cornstarch, lime juice and fish sauce.
***note - I like more fish sauce, about equal to lime juice. Add to soup and stir until simmering and slightly thickened, 2-3 minutes. Add chicken to soup.

Serve garnished with lime slice, scallions and cilantro.

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