Ingredients:
1/2 package of chicken (chopped into chunks, white meat is preferred but on this night, I got boneless/skinless thighs on sale) [Reserve the rest of the chicken for pad thai, fried rice, or stir fry!]
Sliced button mushrooms (one box)
Green onions (two stalks, white and green parts, chopped)
One box low sodium chicken broth, (or homemade chicken stock of course!)
One can coconut milk
2 Tablespoons sweetened lime juice (Substitution for lemongrass)
1 teaspoon Chili oil (More to taste)
What to do:
Start by sauteing the chicken on medium-high heat in two tablespoons canola oil in a soup pot. Add the diced onion and saute for 5 minutes. When the chicken is white on the outside but still raw on the inside add the entire box of broth, (or about 4 cups) with the can of coconut milk and bring to a boil. Once it boils, add the mushrooms and chili oil (again this is to taste, add more or less depending on how hot you like it, remember you can add more to individual bowls after the soup is done) and then cover and lower to a simmer for 10 minutes.
After ten minutes add the sweetened lime juice. If 2 tablespoons isn't sweet enough, add 1 teaspoon more until it's to the desired sweetness. Once the soup is sweet enough, let simmer for 5 more minutes and serve.
ENJOY!
