Thai Chicken Soup With Coconut And Lime

• 1 tablespoon canola oil
• 2 lemongrass stalks, tough parts discarded, bottom bulb finely chopped
• 1 large shallot, thinly sliced
• 4 quarter-size slices fresh ginger, peeled and sliced
• 2 1/2 cups low-sodium chicken broth
• 4 teaspoons Asian fish sauce
• 2 teaspoons packed brown sugar
• 4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
• 1/2 small red bell pepper, seeded and thinly sliced, slices halved on diagonal
• 12 ounces boneless, skinless chicken breasts, cut crosswise into thin strips
• 1 13.5-oz. can coconut milk
• 3 tablespoons fresh lime juice
• 1/3 cup roughly torn cilantro
• 2 scallions, thinly sliced (about 1/4 cup)
• Thai chilies, thinly sliced, optional
• Lime wedges, for serving

1. Warm a large saucepan over medium heat. Add oil; swirl to coat. Add lemongrass, shallot and ginger; cook, stirring, until fragrant and beginning to soften, about 2 minutes. Add broth, fish sauce and sugar; bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Strain, pressing on solids; discard solids.
2. Return soup to pan; bring back to a simmer over medium-low heat. Stir in mushrooms and bell pepper; cook for 2 minutes. Stir in chicken; cook until just opaque, about 2 minutes longer. Stir in coconut milk and lime juice; cook, stirring occasionally, until warmed through. Ladle into serving bowls and top with cilantro, scallions and chilies, if desired. Serve with lime wedges.

canola oil, lemongrass stalks, shallot, quarter, chicken broth, fish sauce, brown sugar, shiitake mushrooms, red bell pepper, chicken breasts, coconut milk, lime juice, cilantro, scallions, chilies, lime wedges

Taken from www.myrecipes.com/recipe/thai-chicken-soup-coconut-lime (may not work)