Thai Coconut Curry Soup

• Soup Ingredients
• 1 14 oz can coconut milk (full fat)
• 1 14 oz can coconut milk (lite)
• 2 14 oz can chicken broth
• 1 tablespoon ginger (freshly grated)
• 2 lemongrass stalks
• 2 cups mushrooms (sliced)
• 1/2 juice from freshly squeezed lime
• 2 tablespoons Thai fish sauce
• 1 tablespoon sugar
• 1 1/2 tablespoons Thai chili paste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon curry powder
• 2 cups fully cooked Jasmine rice
• 2 chicken breasts-fully cooked and chopped
• salt & pepper to taste
• Garnish
• 1/4 cup chopped fresh basil

1. n a medium saucepan, cook Jasmine rice.
2. In a large pot, combine coconut milks, chicken broth, ginger, and lemongrass. Bring to a boil over medium high heat.
3. Add cooked chicked, mushrooms, fish sauce, sugar, chili paste, curry powder and cayenne pepper. Reduce heat and simmer for 10-15 minutes.
4. Add lime, cilantro and cooked jasmine rice. Salt to taste and garnish with freshly cut basil.

ingredients, coconut milk, coconut milk, chicken broth, ginger, lemongrass stalks, mushrooms, freshly squeezed lime, fish sauce, sugar, chili paste, cayenne pepper, curry powder, fully cooked jasmine rice, chicken breastsfully, salt, fresh basil

Taken from food52.com/recipes/22109-thai-coconut-curry-soup (may not work)