Philippe has tweaked a thai soup until it's really perfect. Give it a try.

3-3/4 ounce coconut milk (2 cans) (no water!)
4 ounces skinless chicken breast, cut into strips
2 stalks lemon grass, bruised and thickly sliced
fresh ginger, 5-8 slices
2 green onions, thickly sliced
1 small-medium skinned diced tomato
(we omit 3 fresh red chilies due to my allergy)
Juice of 1 lime
1 TB fish sauce
1 TB cilantro leaves, shredded
1-2 TB tomato paste
6 large shrimp
optional: sliced scallops or fresh calamari

Bring coconut milk to just below boiling Add lemon grass, tomato paste and ginger, then meats. Adjust heat to liquid simmers, and poach meats until tender, about 4 minutes.

Add green onions, chilies. Heat briefly, then remove form heat and stir in lime juice, diced tomatoes, fish sauce and shredded cilantro. Garnish with whole cilantro leaves.