Recipe: Thai Chicken-Coconut Soup (using orange and lime juice)

THAI CHICKEN-COCONUT SOUP

1 medium orange
3 cups coconut milk
1 1/2 cups chicken broth
2 teaspoons Asian fish sauce
2 boneless, skinless chicken breast halves, cut into bite-sized pieces
6 ounces button mushrooms, quartered
Juice from 1 lime
Salt and freshly ground pepper
1/4 cup fresh basil, chopped (for garnish)

Grate 1 tablespoon zest and extract 1/2 cup juice from orange and set aside.

In large pot over medium-high heat, combine orange zest and juice, coconut milk, broth and fish sauce. Stir well and bring to boil.

Reduce heat to low, add chicken and simmer, uncovered, 5 minutes.

Add mushrooms and continue to cook until chicken is opaque throughout and mushrooms are tender, about 5 minutes more.

Add lime juice and season to taste with salt and pepper. Ladle into bowls and garnish with basil.

Makes 4 servings
Adapted from source: Williams-Sonoma Food Made Fast: Soup