Spicy Thai Coconut Chicken Soup

• 2 teaspoons canola oil
• 1 cup sliced mushrooms
• 1/2 cup chopped red bell pepper
• 4 teaspoons minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 (3-inch) stalk lemongrass, halved lengthwise
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 1 1/4 cups light coconut milk
• 4 teaspoons fish sauce
• 1 tablespoon sugar
• 2 cups shredded cooked chicken breast (about 8 ounces)
• 1/2 cup green onion strips
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

canola oil, mushrooms, red bell pepper, fresh ginger, garlic, stalk lemongrass, sambal oelek, light coconut milk, fish sauce, sugar, chicken, green onion, fresh cilantro, lime juice

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