Step 1

Put the chicken stock in a soup pot, along with the onion, ginger, stalk of lemongrass and sliced hot peppers. Simmer over medium low heat for about 15 minutes.

Step 2

Add the coconut milk, pastes, fish sauce, and chicken. Let it simmer for another 5 minutes so the flavors can meld.

Step 3

Add the lime juice, cilantro and salt to taste. Remove the lemongrass and serve.