Coconut Soup - chicken

We love Thai Kitchen's coconut Soup, but we want to have it more often and have more control of the ingredients. This is our first try.

2 cups dashi - Japanese soup stock, usually in dried form and is the base of miso soup. We bought the miso soup kit at HEB.
2 tablespoons lemongrass, thinly sliced
1 tablespoon ginger, sliced thin or julienne
1 tablespoon cilantro leaves, picked not cut
1 habinero, top cut off, seeds removed
1/4 cup fish sauce - get the good stuff without preservatives
1/4 cup lime juice
14 ounces coconut milk
2 chicken breast - cut into 1x2x1/4 inch

Bring the dashi to a simmer after following directions to get the broth going. Add everything but the chicken and coconut milk and bring to a simmer. Add the chicken and coconut milk and cook until chicken is tender, about 5 minutes. Serve immediately.

The Verdict:
Amazing soup. Chicken was cooked perfectly. A lot of recipes say to flatten the chicken, but I sliced the chicken thin and it was great. The bad parts were the ginger and lemon grass. both were too tough to chew. Next time, we'll cut silver dollar sized pieces of ginger so we can take them out or avoid them, and we'll put the lemon grass in the food processor. Net time we will also scrap the habenero (because there was no heat in this soup) and use thai chili peppers. I am actually glad we used the miso kit.