3 cups chicken stock
2 cans (28 ounces) light coconut milk
1/2 cup finely minced lemongrass (about 3 stalks)
1/4 cup chopped fresh ginger (3-inch piece)
1/2 serrrano or jalapeño pepper (sliced, or 1/2 teaspoon red pepper flakes)
1 1/2 teaspoons Asian chile sauce
4 cloves garlic (lightly crushed)
2 tablespoons fish sauce (optional)
2 Kaffir lime leaves (sliced, optional)
12 ounces boneless, skinless chicken breasts
2 tablespoons fresh lime juice
  salt (to taste)
1/4 cup fresh basil leaves (cut into strips, preferably Thai basil)
2 tablespoons chopped fresh cilantro