Chicken Coconut Soup (Tom Kha Gai)

In a medium sauce pan, boil 5-6 cups water with 3 breasts of chicken.
Remove chicken and all but 1 ½ cups chicken broth

Add:
2-3 tbs raw/turbinado sugar

1/2 - 1 tsp. green curry paste

2 cans coconut milk

1 bunch cilantro, chopped

Mix and heat together. Thicken with 2 T. cornstarch mixed in 1/4 cup water. Use sparingly until just barely thickened.

In a saucepan sauté:

2 cups chopped celery

1 bunch green onions, chopped

1/2 pound sliced mushrooms

3 limes, juiced

Stir sautéed vegetables and chopped chicken into coconut milk mix. Simmer 20 min. For a filling meal, serve over brown rice.