Chicken Coconut Soup

• 1 (14 ounce) can coconut milk
• 1 (14 ounce) can chicken broth
• 1 boneless skinless chicken breast
• 1 cup sliced mushrooms
• 1 tablespoon butter
• 1 tablespoon fresh ginger
• 2 Thai chiles
• 1 garlic clove
• 2 shallots
• 1 lime
• 3 tablespoons fresh cilantro
• 3 tablespoons fresh basil

1. Grill the chicken breast and shred it.
2. Set aside.
3. Saute the mushrooms with the butter.
4. Set aside.
5. Grind the ginger, shallots, chiles and garlic to make a paste.
6. (you might want to add a little salt to help break down the spices into a paste).
7. In a sauce pan, combine the chicken broth, coconut milk and spice paste.
8. Let simmer for 5 minutes.
9. Add the chicken and mushrooms to the soup.
10. Let simmer for 5 minutes.
11. Squeeze fresh lime into the soup to taste.
12. Serve with fresh cilantro and basil on top.

coconut milk, chicken broth, chicken breast, mushrooms, butter, fresh ginger, chiles, garlic, shallots, lime, fresh cilantro, fresh basil

Taken from www.food.com/recipe/chicken-coconut-soup-357069 (may not work)