- With a sharp knife, cut off and discard the stem end and top 3 inches of lemongrass.
- Cut remaining stalk into pieces.
- Pound pieces gently with a heavy mallet to crush slightly.
- Cut ginger crosswise into 1/4-inch slices.
- Cut jalapeño crosswise into slices.
- In a 5 to 6-quart pan, combine crushed lemongrass, ginger slices, jalapeño slices, and broth.
- Cover and bring to a boil over high heat.
- Reduce heat and simmer, covered, for 15 minutes.
- Meanwhile, combine oil and chicken in a nonstick 12-inch frying pan over medium-high heat.
- Stir often until chicken is lightly browned but still pink in center (cut to test), about 4 minutes.
- Strain off and discard lemongrass, ginger, and jalapeño from broth.
- Add chicken and pan juices to broth.
- Shake can of coconut milk well and add to broth.
- Bring to a simmer and cook just until chicken is no longer pink in center (cut to test), 3-4 minutes.
- Ladle soup into bowls, sprinkle with equal amounts of basil, and serve immediately.
Healthier Alternative: You can significantly cut calories and fat by using light coconut milk.