Thai Chicken Soup

Ingredients:

• 1 TBS olive oil
• 3 shallots or one small onion, finely minced
• 3 TBS fish sauce, divided
• 2 cans (13.66 oz/each) coconut milk (we prefer 'lite')
• 4 cups low sodium chicken stock
• 6-8 mushrooms, thinly sliced
• 1/2 lb boneless chicken breast, thinly sliced (partially freeze for easier slicing)
• 4 TBS lime juice
• 2 TBS red curry paste

In Dutch oven, heat oil over medium heat and add minced shallots or onion. Cook until soft, but do not brown. Add 1 TBS fish sauce, 1 can coconut milk, and 4 cups chicken stock. Simmer 10 minutes. Add second can of coconut milk, sliced mushrooms, sliced chicken breast and cook just until chicken is done. Combine red curry paste with 2 TBS fish sauce and 4 TBS lime juice in small bowl and stir until smooth. Add to soup pot and turn off heat. Stir until completely combined and serve immediately.