Thai Coconut Chicken Soup with Shiitake Mushrooms

Thai Coconut Chicken Soup with Shiitake Mushrooms Recipe

Ingredients: 
1 pound boneless, skinless chicken breast (3-4 breast)
3 tablespoons Olive oil
2 tablespoons Olive oil
1 tablespoon sesame oil
2 (14 ounce) cans coconut milk
2 cups vegetable or chicken broth
2 tablespoons minced fresh ginger root (I add more)
4 tablespoons fish sauce
1/4 cup fresh lime juice
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro
1 cup shiitake mushrooms (I add more)

Directions

Cut chicken into thin strips and saute in oil (can use sesame seed oil) for to 2 to 3 minutes until the chicken turns white.
In a pot, bring coconut milk, 2 tablespoons of olive oil, 1 tablespoon of sesame oil and broth to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
Sprinkle with scallions and fresh cilantro and serve steaming hot. (or broccoli sprouts)