Thai Coconut Soup

1 tbsp olive oil

1 tbsp ginger paste

1 tsp Thai red curry paste

2 tbsp fish sauce

3 cup chicken broth

1 can Coconut milk

1 tbsp brown sweetener

8 oz. mushrooms, sliced

½ onion, chopped

2 to 3 cup chicken, shredded

1 tbsp lime juice

Salt to taste

Cilantro chopped for garnish

Heat the olive oil in a pot or deep sided skillet over medium heat.

Add the ginger paste and curry paste to the oil and saute until fragrant.

Whisk in the fish sauce and brown sugar substitute until the sugar is melted and combined.

Pour in the chicken broth and coconut milk. Bring to a low boil.

Reduce the heat to a simmer and add in the mushrooms and onions. Simmer until the vegetables have softened.

Stir in the shredded chicken and lime juice and simmer for an additional 5 minutes.

Add salt to taste and garnish with chopped cilantro before serving.

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