Spicy Thai Coconut Chicken Soup

Ingredients

• 2 teaspoons canola oil 
• 8 ounces chicken breast shredded cooked
• 4 teaspoons fish sauce 
• 3 tablespoons cilantro leaves fresh chopped
• 4 teaspoons ginger fresh minced peeled
• 4  garlic cloves minced
• 0.5 cup green onion strips 
• 3 inch lemongrass halved lengthwise
• 1.3 cups coconut milk light
• 2 tablespoons juice of lime fresh
• 3 cups lower-sodium chicken broth fat-free
• 1 cup mushrooms sliced
• 0.5 cup bell pepper red chopped
• 1 tablespoon sugar 
• 2 teaspoons sambal oelek fresh (ground chile paste)

Equipment

• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium heat.
2. Add oil to pan; swirl to coat.
3. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally.
4. Add chile paste; cook 1 minute.
5. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes.
6. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.