Thai Chicken Soup

• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger
• 2 teaspoons red curry paste (such as Thai Kitchen)
• 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
• 2 1/2 cups water
• 1 (13.5-ounce) can light coconut milk
• 1/2 cup fresh lime juice (about 6 limes)
• 3/4 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 1 (8-ounce) package presliced mushrooms
• 3/4 cup chopped green onions (about 5 onions)
• 1/4 teaspoon salt
• 1/3 cup chopped fresh cilantro
• Lime wedges

1. Heat sesame oil in a Dutch oven over medium heat. Add ginger; saute 30 seconds. Add curry paste; saute 30 seconds. Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes.
2. Add coconut milk and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until chicken is done. Stir in cilantro. Ladle soup into individual bowls. Serve with lime wedges.

sesame oil, fresh ginger, red curry, chicken broth, water, light coconut milk, lime juice, skinless, mushrooms, green onions, salt, fresh cilantro, wedges

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