Thai chicken Coconut Soup Tom Kha)

1 14oz. can coconut milk

1 can 14 oz. chicken broth

ginger, 6 quarter sized slices

1 fresh stalk lemongrass, cut into 1 " pieces

1 lb. boneless, skinless chicken breasts, cut into 1" pieces

1 cup sliced mushrooms

1 TB fresh lime juice

1 TB Fish sauce, thai or Vietnamese

1 tsp sugar

1 tsp thai chile paste

1 TB fresh basil

1 TB fresh cilantro

In a medium saucepan combine the coconut milk, broth, ginger and lemongrass. Bring to a boil over high heat. Add the chicken, mushrooms, lime juice, fish sauce, sugar and chile paste. Reduce heat and simmer until chicken is just cooked through, 5-10 minutes. Garnish with the basil and cilantro. Discard lemongrass.

This is also great made with shrimp.

Serves 4