I love making thai chicken soup.
Sautee some ginger slices, 1 tsp of curry and 2 stalks of lemon grass pieces (hammered to flatten a little – this will let out the flavour) Add 8 cups of chicken stock (I use left over soup from shabbos),bring to a boil for 45 minutes. Add 1 can of coconut milk (not cream), add slices of boneless chicken (raw), and a handful of shitake mushrooms. Cook until chicken is done.
Remove the ginger slices and lemon grass before serving. Enjoy!!!