Thai Chicken Soup

It's cold outside... what better day to make soup? This is a recipe that I found in Cook Illustrated cookbook. If you like mushrooms, spicy, and creamy goodness...you'll love it! Especially good with homemade bread!

Thai Chicken Soup Recipe:

1 oil

2 TB fresh ginger

1 garlic clove

2-3 tsp Red chili paste

6 cups chicken stock

3 TB fish sauce

1 TB sugar

2 (14 oz.) coconut milk

1 Chicken breast

8 oz. Mushrooms

3 TB lime juice

Salt 

Green onions

Cilantro 

Saute` oil, green onions, and mushrooms (sliced) in a medium size pot. Add ginger, garlic, red chili paste, and fish sauce. Then add sugar, lime juice, and chicken stock. Let simmer for about 20 minutes. Then add coconut milk and salt to taste. Add chicken (cut in small cubes). Cook for approximately 5 minutes or until chicken is fully cooked. Garnish with cilantro. 

Lynea's notes: Because this is a somewhat thin soup...I doubled the mushrooms and chicken.