Thai Coconut Soup

Serves 6-8
Cook time:  30 minutes

5 cups water
6 tablespoons chicken flavored broth base (I use Orrington Farms brand)
2 medium or 1 large raw chicken breasts, about 12oz total
8 oz sliced mushrooms
1 - 14oz can coconut milk
1 Tbl  lime juice
1 1/2 Tbl lemon juice
1/4 tsp dried red pepper flakes
3 green onions, diced
1 cup jasmine rice, cooked (optional)

In a large heavy pot, pour the water and broth base and stir.
Add chicken breasts to pot.  Uncovered, turn heat onto high until the water comes to a full boil.  Reduce heat to medium high (heavy simmer), and continue to simmer chicken, uncovered, for 20 minutes.
Add sliced mushrooms to the chicken and broth after 15 minutes.
Remove cooked chicken to a plate to cool slightly.  Keeping the heat on medium high, add the coconut milk.  The 'milk' will be thick and almost solid.  Stir broth and coconut milk until well-blended.  Add the red pepper flakes and citrus juices.

Once chicken is cooled enough to handle, shred with a fork or dice into small pieces.  Add approximately 1 1/2 - 2 cups of cooked chicken (or whatever amount you prefer) back into the soup mixture and heat through.  (Save the leftover chicken to top your salad with tomorrow!)

Place 1/8 - 1/4 cup rice in the bottom of your soup bowl.  Ladle your soup over the rice and garnish with fresh green onion!

Happy Sunday Funday!  xo