Thai Chicken Coconut Soup

• 1 can coconut milk (do not use low-fat)
• 1 can reduced-sodium chicken broth
• 6 quarter size slices fresh ginger
• 1 stalk fresh lemongrass, cut into 1" pieces
• 1lb. boned, skinned chicken breast, cut into 1" cubes
• 1 cup sliced mushrooms
• 1 T. fresh lime juice
• 1 T. fish sauce (Thai or Vietnamese)
• 1 tsp. brown sugar (or to taste)
• 1 tsp. Thai chili paste (or to taste)
• Garnish: 1 T. fresh basil leaves and cilantro

1. In a medium saucepan, combine the coconut milk, chicken broth,and ginger & lemongrass slices and bring to a boil over high heat. Add the remaining ingredients and simmer until chicken is firm and opaque, 5-10 minutes.
2. Discard lemongrass and ginger chunks.
3. Garnish each serving with fresh basil and cilantro.

coconut milk, chicken broth, ginger, fresh lemongrass, chicken, mushrooms, lime juice, fish sauce, brown sugar, chili paste, basil

Taken from www.epicurious.com/recipes/member/views/thai-chicken-coconut-soup-53044801 (may not work)