Tom Kha (Spicy Thai Coconut Chicken Soup)

• 2 tsp Canola oil
• 1 cup Sliced Mushrooms
• 1/2 cup Chopped Red Bell Pepper
• 4 tsp Minced Peeled Fresh Ginger
• 4 clove Garlic, Minced
• 1 3-inch Stalk Lemongrass, Halved Lengthwise
• 2 tsp Sambel Oelek (ground fresh chile paste)
• 3 cup Chicken Stock
• 1 1/4 cup Coconut Milk
• 4 tsp Fish Sauce
• 1 tbsp Sugar
• 2 cup Shredded Cooked Chicken Breast (about 8 ounces)
• 1/2 cup Green Onion Strips
• 3 tbsp Chopped Fresh Cilantro
• 2 tbsp Fresh Lime Juice

1. Heat a Dutch oven over medium heat.
2. Add oil to pan; swirl to coat.
3. Add mushrooms, bell pepper, ginger, garlic, and lemongrass; cook 3 minutes, stirring occasionally.
4. Add chile paste; cook 1 minute.
5. Add chicken stock, coconut milk, fish sauce, and sugar; bring to a simmer.
6. Reduce heat to low; simmer for 10 minutes.
7. Add chicken to pan; cook 1 minute or until thoroughly heated.
8. Discard lemongrass.
9. Top with onions, cilantro, and juice.

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

Taken from cookpad.com/us/recipes/357353-tom-kha-spicy-thai-coconut-chicken-soup (may not work)