Crush half of the ginger, garlic, a few coriander greens, peppercorns, lemongrass and shallots into a paste in a mortar. Boil a mug of coconut milk, add the paste and stir well. Add the chicken and continue to stir. Add the remaining ginger as well as the coconut milk, let it bubble up and steep briefly. The best way to prepare is in a wok or possibly a medium sized sauté pan. Season the soup with fish sauce and lime juice and serve. Sprinkle with sliced chilies, cilantro greens and chopped lime leaves.
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