Coconut Chicken Soup

• 2 14-ounce cans light unsweetened coconut milk*
• 3 cups canned chicken broth
• 2 cups thinly sliced mushrooms
• 6 tablespoons finely chopped lemongrass*
• 1/4 cup fish sauce (nam pla)*
• 2 tablespoons minced fresh ginger
• 1 serrano chili, sliced into rounds
• 2 teaspoons chili-garlic sauce*
• 8 skinless boneless chicken thighs, thinly sliced
• 1/2 cup thinly sliced green onions
• 1/4 cup thinly sliced basil
• 3 tablespoons fresh lime juice
• *Available at Asian markets and many supermarkets across the country.

1. Combine first 8 ingredients in large saucepan.
2. Bring to boil.
3. Reduce heat; cover and simmer 10 minutes to blend flavors.
4. Add chicken; simmer until cooked through, about 5 minutes.
5. Mix in green onions, basil and lime juice..

coconut milk, chicken broth, mushrooms, fish sauce, fresh ginger, serrano chili, chiligarlic sauce, chicken thighs, green onions, basil, lime juice, markets

Taken from www.epicurious.com/recipes/food/views/coconut-chicken-soup-5412 (may not work)