Lemon-grass coconut soup

Lemon-grass coconut soup is very tasty and not too hard to make. The ingredients are a bit specialized so I should make one large batch of broth and then use that several times.

For the broth-- simmer, but don't boil...
28oz coconut milk
64oz chicken broth.
3 stalks lemon grass
1 or 2 sliced hot peppers.
3 crushed cloves of garlic
1/4 cup shredded ginger.
1 tablesoon asian chille sauce.
rind of one lime.

There are lots of extra's you can add to the broth like fish sauce and lime leaves. I never have them on hand and the broth always turns out well.

After 30 minutes, strain the broth. You can save it or use it right away.

To use the broth, heat it up to a simmer (not a boil)
Add 3 chicken brests sliced half inch thick. Simer for five minutes until cooked.
add 1/2 cup slice basil.
add one cup sliced mushrooms.
2 tbsp lime juice.
season to taste.

Don't simmer too much longer or the chicken may get tough.