Coconut Soup

2 cans coconut milk  (1 can = 13.5 to 15 oz)
2 cans chicken broth  (1 can = 23 oz)
1.5 to 2 pounds of chicken (optional)
Ginger (not much needed)
2 to 3 scallions, chopped
2 or more hot peppers, sliced
Juice from a whole lime

Cut the chicken into thin strips or other smallish pieces and boil it in
the liquids until cooked through. Turn the heat way down and add
everything else except the lime juice. Simmer (but do not boil) for a
while to allow flavors to blend. When you're satisfied, stir in the lime
juice and serve.

(You can, of course, substitute six cups of water and six teaspoons of
chicken bouillon for the broth.)