Coconut Chicken Soup

Ingredients

• 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

Preparation

Combine first 8 ingredients in large saucepan.  Bring to boil.  Reduce heat; cover and simmer 10 minutes to blend flavors.  Add chicken; simmer until cooked through, about 5 minutes.  Mix in green onions, basil and lime juice.  Serves 6.