Thai Chicken Soup

Ingredients

• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger
• 2 teaspoons red curry paste (such as Thai Kitchen)
• 1 (32-ounce) container fat-free, less-sodium chicken broth, divided
• 2 1/2 cups water
• 1 (13.5-ounce) can light coconut milk
• 1/2 cup fresh lime juice (about 6 limes)
• 3/4 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 1 (8-ounce) package presliced mushrooms
• 3/4 cup chopped green onions (about 5 onions)
• 1/4 teaspoon salt
• 1/3 cup chopped fresh cilantro
• Lime wedges

Preparation

1. 1. Heat sesame oil in a Dutch oven over medium heat. Add ginger; sauté 30 seconds. Add curry paste; sauté 30 seconds. Add 1 cup broth, whisking until curry paste dissolves; add remaining broth and water. Bring broth mixture to a boil; cover, reduce heat, and simmer 10 minutes.
2. 2. Add coconut milk and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes or until chicken is done. Stir in cilantro. Ladle soup into individual bowls. Serve with lime wedges.