Tom Kha Kai (Thai Chicken Soup with Coconut Milk)

chicken stock
1 Thai pepper (serrano or jalapeno are okay too)
garlic cloves
a few slices of ginger
1 piece of lime zest (use a vegetable peeler to remove from lime)
Thai fish sauce
lemongrass
juice of 1/4 lime
basil
sliced chicken breast
1 can coconut milk

Put cold chicken stock, sliced hot pepper, whole garlic cloves, a few slices of ginger, lime zest, and fish sauce into a pot. Bring to a boil and simmer for 10 minutes. Strain after simmering to remove the inedibles.

Return the soup to a boil. Top the soup off with some coconut milk. Adjust salt to taste. If desired, simmer a few slices of chicken breast in the soup. Finish with a small squeeze of lime juice and garnish with basil leaves.