Spicy Thai Coconut Chicken Soup

Yield: Serves 4 (serving size: about 1 1/3 cups)

Total: 32 Minutes

Ingredients

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 fresh chile paste

3 cups chicken stock

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

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 & anything else you wish.  I love this recipe!