Hot & Sour Coconut Soup - cooking recipe

Ingredients

1/4 cup fresh ginger, sliced
1/4 cup fresh cilantro, chopped
3 teaspoons garlic, minced
2 -3 teaspoons lemongrass (herb paste)
3 (10 ounce) cans chicken broth, fat-free low sodium
cooking spray
8 -12 ounces chicken breasts, boneless & skinless, cut into bite sized pieces
8 ounces fresh mushrooms, sliced
1 cup light coconut milk
1 tablespoon fish sauce
2 teaspoons chili paste (sombel oelek)
1 cup sugar snap pea, halved crosswise
1/3 cup fresh basil, chopped
2 tablespoons lime juice

Preparation

Place first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat and simmer 20 minutes.
Strain mixture through a sieve into a bowl. Discard solids. Return infused broth to pan.
Heat a large non-stick skillet over medium-high heat/ coat with cooking spray and add chicken. Cook about 8 minutes, stirring occasionally until lightly browned. Remove from pan.
Add mushrooms to pan, saute 5 minutes or until tender.
Add chicken, mushrooms, coconut milk, fish sauce and chili paste to broth in saucepan and bring to a boil. Reduce heat and simmer 10 minutes.
Add peas; cook 3 minutes.
Remove from heat; stir in basil and lime juice.