1 pound boneless, skinless chicken (sliced in thin strips)
1/2 cup mushrooms ( sliced (up to 1 cup))
1/2 cup celery ( sliced, (up to 1 cup))
2 jalapenos (sliced)
3 teaspoons Vegetable oil
2 14-oz cans coconut milk
2 cups Chicken broth
2 teaspoons ginger root (minced or grated)
1/4 cup Fish sauce
3 teaspoons Fresh lime juice
1/4 cup sugar ((or Splenda))
1/4 teaspoon Cayenne pepper
Salt (to taste)
1/4 cup Fresh Cilantro (chopped)
1. Saute chicken with mushrooms, celery, and jalapenos in the vegetable oil. Cook for 2-3 minutes until the chicken turns white.
2. In a soup pot, bring coconut milk and broth to a boil. Reduce heat. Add the partly cooked chicken, ginger, fish sauce, lime juice, sugar, cayenne, and salt. Simmer until the chicken is done, 10-15 minutes.
3. Sprinkle with fresh cilantro and serve.