1Bring 4 cups chicken stock, 1/4 cup Thai fish sauce, the juice of 1 lime, 2 crushed wild lime leaves, a 2-inch section of lemongrass, and a 1-inch section of galangal to a boil. Simmer 20 minutes. Strain if desired (though left unstrained in Thailand, the lemongrass, lime leaves, and galangal are not meant to be eaten).
2Add 1/4 pound bite-sized pieces of chicken breast, 1 13.5-ounce can coconut milk, and 2 to 10 (to taste) small red chiles, slightly crushed, and return to a boil. Lower the heat and simmer until the chicken is cooked through, about 2 minutes. Garnish with cilantro leaves and serve.
Creamy, dreamy and ready in seconds (literally), this lighter latte saves you money and time, and tastes absolutely divine.
Slow Cooker Chicken Soup
This easy, classic chicken soup is made in the slow cooker, so it's more convenient than grandma's, but just as tasty. You can add egg noodles or your favorite type of rice to the golden broth and tender chicken and vegetables to bulk it up.
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper.