Really we would have to say Thai-inspired, because despite my trips to the Asian grocery store for ingredients, I doubt this is as authentic as it could be.
But despite authenticity, I have to say-- this soup is pretty darn good and pretty easy to make. Two things that make a meal worth making.
Lemongrass chicken and coconut soup with rice
I know that not everyone has access to an Asian grocery store, hence some of these things can be replaced or omitted.
3 cups low sodium chicken broth
1 thai chili pepper (serrano pepper works too)
4 slices of fresh, peeled ginger root (Ground ginger may work, but fresh is best)
10 kaffir lime leaves OR thai basil leaves (if you can't find these, try normal basil leaves)
3 stalks lemongrass, white part only
1 can of light unsweetened coconut milk (13 oz)
2 cups cooked chicken
2 tbs fish sauce (this doesn't smell great, but it's key in thai cooking)
1 tsp sugar
salt & pepper to taste
green onion, cilantro for garnish
Dice pepper-- removing the seeds will make it less spicy.
Peel ginger root, slice four thin pieces
Tear the lime/basil leaves
Press the side of your knife against the lemongrass to "bruise" it.
Add pepper through lemongrass to the broth in a pot and simmer the mixture for 10 minutes.
After 10 minutes, you can discard the leaves, lemongrass and ginger, but keeping them in is fine-- just don't eat them.
Add chicken, coconut milk, fish sauce, sugar and the juice from the two limes.
Sprinkle in salt and pepper.
Garnish with the diced green onion and cilantro.
Serve over rice in a bowl.
Add the coconut milk,