Thai Coconut Lime Soup

• 2 quart Water
• 1/4 cup Granulated chicken bouillon
• 1 can Unsweetened Coconut milk
• 2 tbsp Red Curry Paste
• 1/2 tsp Ginger
• 1/4 tsp Lemon Peel
• 1/4 cup Lime juice
• 1 tbsp Sugar
• 1 tsp Soy Sauce
• 1/2 tsp Worcestershire Sauce
• 1 1/2 cup Cooked Shredded Chicken
• 1 cup Sliced Mushrooms

1. Bring water and bouillion to a boil.
2. Whisk remaining ingredients in bowl till thoroughly mixed.
3. Make sure theres no lumps left from the curry paste.
4. Add milk mixture to bouillon water.
5. For broth: Simmer for ten minutes to meld flavors.
6. For soup: Add chicken and mushrooms and simmer till mushrooms are tender.
7. Garnish with cilantro.
8. Possible substitutions: 1 section peeled diced ginger root for ground ginger.
9. 3 kaffir lime leaves can be added.
10. Lime peel instead of lemon peel.
11. Fish sauce instead of soy and worcestershire sauces.
12. Enjoy!
13. Note: As usual w my recipes, I estimate ingredient amounts because I dont measure things when I cook.
14. So please adjust to your taste.
15. Ps if you do ALL of the above substitutions, which do make it more authentic, eliminate the curry paste.

water, chicken bouillon, coconut milk, red curry, ginger, lemon peel, lime juice, sugar, soy sauce, worcestershire sauce, chicken, mushrooms

Taken from cookpad.com/us/recipes/344224-thai-coconut-lime-soup (may not work)