Hot & Sour Coconut Soup

• 1/4 cup fresh ginger, sliced
• 1/4 cup fresh cilantro, chopped
• 3 teaspoons garlic, minced
• 2 -3 teaspoons lemongrass (herb paste)
• 3 (10 ounce) cans chicken broth, fat-free low sodium
• cooking spray
• 8 -12 ounces chicken breasts, boneless & skinless, cut into bite sized pieces
• 8 ounces fresh mushrooms, sliced
• 1 cup light coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons chili paste (sombel oelek)
• 1 cup sugar snap pea, halved crosswise
• 1/3 cup fresh basil, chopped
• 2 tablespoons lime juice

1. Place first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 20 minutes.
2. Strain mixture through a sieve into a bowl. Discard solids. Return infused broth to pan.
3. Heat a large non-stick skillet over medium-high heat/ coat with cooking spray and add chicken. Cook about 8 minutes, stirring occasionally until lightly browned. Remove from pan.
4. Add mushrooms to pan, saute 5 minutes or until tender.
5. Add chicken, mushrooms, coconut milk, fish sauce and chili paste to broth in saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
6. Add peas; cook 3 minutes.
7. Remove from heat; stir in basil and lime juice.

fresh ginger, fresh cilantro, garlic, chicken broth, cooking spray, chicken breasts, mushrooms, light coconut milk, fish sauce, chili paste, sugar snap pea, fresh basil, lime juice

Taken from www.food.com/recipe/hot-sour-coconut-soup-357677 (may not work)