Here is an authentic Thai coconut chicken soup with a typical balance of flavors found in many dishes of Southeast Asia. My daughter who travels to Thailand often tells me that Thai food is about establishing a balance with all the flavors. A balanced combination of salty, sweet, sour, bitter and some heat. This has lemon grass, ginger, and curry paste to bring on some of those flavors.
In a non stick skillet place uncooked chicken, lemon grass, ginger, and curry paste. Cook on low until the chicken is thoroughly cooked. Add 1/3 cup water when the chicken is almost done. Simmer for 5 minutes. Set aside to cool. Reserve the liquid from the cooking.