from my friend Lisa McCoy

 

1 can coconut milk, light or regular (Lisa uses regular.  You can use the coconut fat on the top to sauté the onions)

 

Coconut or Olive Oil-as needed

 

Chopped Onions

 

Chicken Breast, cut up into pieces

 

Vegetable Broth &/or Chicken Broth (can use ½ of each or either one on its own)

 

Sliced Mushrooms (white button mushrooms are fine)

 

Fresh minced Ginger (tube or jar of Ginger Paste ok) Lisa uses Gourmet Garden brand

 

Fresh Lemon Grass (can buy in a tube at Dominicks) Lisa uses Gourmet Garden brand

 

Red Curry Paste (Lisa uses Thai Kitchen brand or makes it herself-it doesn’t keep long so don’t make too much)

 

Salt & Pepper to taste

 

Garlic if desired

 

Raw Sugar if desired

 

Sauté onions and mushrooms in oil (sauté garlic too if you wish to add garlic to recipe).  Add chicken breast and cook chicken breast until almost cooked through (The chicken breast will finish cooking as soup is cooked).  Add Ginger, Lemon Grass & Red Curry Paste.  Slowly add Coconut Mild & Broth.  Season with Salt, Pepper, & Raw Sugar if desired.