Thai Chicken and Coconut Soup

Sub shrimp or lobster for chicken. Try adding straw mushrooms. Try dark chix meat, carrots, water chestnuts,

• Ready In: 25 mins
• Serves: 4
• Yields: 6 c

Ingredients

• 3  cups  roasted  chicken stock
• 2 2⁄3 cups  light unsweetened coconut milk
• 2  small  thai bird chilies, seeded and sliced
• 3  tablespoons fish sauce
• 1⁄4 cup soy sauce
• 1  teaspoon  minced peeled fresh ginger
• 1⁄8 teaspoon salt
• 1  lb boneless skinless chicken breast, thinly sliced
• 2  tablespoons fresh lime juice
• 1⁄2 bunch fresh cilantro, stems removed

Directions

1. Bring stock and coconut milk to a boil in a soup pot.
2. Reduce heat. Stir in peppers, fish sauce, ginger and soy sauce. Simmer for 10 minutes.
3. Stir in chicken and lime juice. Simmer, stirring occasionally, until chicken is cooked through and no longer pink, about 5 minutes.
4. Serve garnished with cilantro.