Curried Coconut Chicken Soup

• 1 skinless chicken breast, cut into chunks
• 1 tablespoon curry paste (I had green curry paste on hand when I made this, but you could use any)
• 1 tablespoon lime juice
• 1 tablespoon ginger, grated (fresh is best, can also use dried)
• 1 tablespoon fish sauce
• 1 (13 1/2 ounce) can light coconut milk
• 2 cups chicken broth
• 1 (8 ounce) can water chestnuts (optional)
• 2 green onions, chopped (I only use green part in this)
• 12 cup sliced mushrooms

1. Spray pan with cooking spray and add chicken.
2. Once chicken begins to cook & turn white, add curry paste and stir to thinly coat chicken.
3. Cook chicken 4-5 minutes or until almost cooked through.
4. As chicken cooks, in separate sauce pan, begin to heat chicken broth.
5. Bring to simmer.
6. Add lime juice, ginger, fish sauce.
7. Stir and simmer 2 minutes.
8. Add water chestnuts, mushrooms and coconut milk.
9. Simmer another 2 minutes.
10. Taste, and adjust seasonings if needed.
11. May need more lime juice, depending on your taste.
12. Some people also add 1/2-1 TBS sugar or splenda.
13. It's up to you.
14. Add cooked chicken and green onions, stir and simmer for 1 minute.
15. Serve!

chicken, curry, lime juice, ginger, fish sauce, light coconut milk, chicken broth, water chestnuts, green onions, mushrooms

Taken from www.food.com/recipe/curried-coconut-chicken-soup-258646 (may not work)