THAI COCONUT CHICKEN SOUP WITH GINGER

Green onions make all the difference in this new take on a popular Thai soup.

2 cans (14-ounce each) 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*
1 pound boneless, skinless chicken breasts, cut into thin strips
1/2 cup thinly sliced green onions
1/4 cup thinly sliced basil
3 tablespoons fresh lime juice
2 cups steamed jasmine rice*

Combine first 8 ingredients (coconut milk through chili-garlic sauce) in large stock pot. Bring to boil over medium heat. 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.

TO SERVE:
Spoon some rice in soup bowl or plates. Add soup.

*Available at Asian markets and many supermarkets across the country.

Servings: 6