Recipe of the week: Spicy Thai Coconut Soup

I don't often excel in the kitchen. And I did, in fact, spend a LOT of time at labor and delivery this week (being on call 24 hours/day x 6 days straight), forcing my hubby to fend for himself for food. But when I do make a good dish (albeit it just by following a very easy Cooking Light recipe), it's time to blog about it! If you like Thai food (or if you live in Humboldt County where there isn't much Asian food), this soup was easy to make in no time at all, and very tasty!

2 tsp canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 tsp minced ginger
4 garlic cloves, minced
1 (3-inch stalk), lemongrass, halved (or lemongrass paste as I substituted)
2 tsp sambal oelek (ground chili paste)
3 cups chicken broth
1 1/2 cups coconut milk
4 tsp fish sauce
1 Tbsp sugar
2 cups shredded cooked chicken breast (or substitute shrimp)
1/2 cup green onion strips
3 Tbsp chopped cilantro
2 Tbsp fresh lime juice
(limes for garnish)

1. Heat Dutch oven over medium heat, add oil to pan
2. Cook mushrooms and next 4 ingredients (though lemongrass), cook 3 minutes
3. Add chile paste, cook 1 min
4. Add chicken broth, coconut milk, fish sauce, and sugar, bring to a boil
5. Reduce heat to low, simmer for 10 minutes
6. Add chicken to broth and cook until heated
7. (Discard lemongrass if stalk added)
8. Top with onions, cilantro, lime juice (and cut limes, if desired)

Enjoy!