Thai Basil Chicken Soup

Coconut milk tames the garlic-chili sauce so be sure to adjust to your liking. 

Ingredients

3 Chicken breasts (for vegetarian, replace with firm tofu)

1 - 32 oz carton of chicken broth

2 - 14 oz cans of coconut milk 

2 Tbsp. lemon grass

1 Tbsp. fresh ginger

2-4 Tbsp. chili-garlic sauce (to taste more for super spicy)  

2 Tbsp. fresh lime juice

2 cups tomatoes cut into wedges (or 1 15 oz can diced)

8 ounces of sliced mushrooms

1/2 cup thinly slice green onion

1/2 cup thinly slice fresh basil

1-2 cups cooked white rice

salt, to taste

Method

1. Boil chicken in broth for about 10 minutes. 

2. Remove  and shred chicken into pieces. 

3. Add coconut milk, lemon grass, ginger and chili-garlic sauce to broth. Simmer for 15 minutes. 

4. Add the remaining ingredients and chicken into soup. Simmer 10 minutes more.