Chicken Curry Coconut Soup

4 cups coconut milk

1 pound cooked chicken breast, small dice

8 ounces shiitakes, thinly sliced)

8 scallions, sliced

½ cup Thai fish sauce

½ cup lemon and/or lime juice

6 cups hot Thai soup base (recipe follows)

8 sprigs cilantro, for garnish

8 ounces cooked jasmine rice

Into eight soup bowls, divide the diced chicken breast, shiitakes, scallion, fish sauce, and lemon/lime juice. Ladled in the hot soup base and garnish with the scoop of rice and cilantro sprig.

Serves eight.

Nutrition values per serving: 460 calories, 34 g fat (27 g saturated), 22 g carbohydrates, 3 g fiber, 22 g protein, 75 mg cholesterol, 1,360 mg sodium.

Chef Arnie Tellez, VTK, Chicago