Thai Coconut Chicken Soup

Ingredients:

1 pound boneless, skinless chicken meat (diced into bite size pieces)
2 table- spoons minced ginger
2 cups chicken stock
8 oz. can straw mushroom (halved)
3 tablespoons La Tourangelle Thai Wok Oil
2 cans coconut milk
4 tablespoons Thai fish sauce
¼ cup juice from fresh limes
½ teaspoon sugar
¼ teaspoon cayenne pepper
½ teaspoon ground turmeric
½ teaspoon sugar
2 chilies (sliced)
2 green onions (sliced)
1 handful fresh cilantro
salt and freshly ground black pepper to taste

Preparation:

1. Heat La Tourangelle Thai Wok Oil over medium-high heat.
2. Stir fry the chicken meat and season with fish sauce, ginger, juice from fresh limes, cayenne, turmeric and sugar in a pot.
3. Then add the mushrooms and chilies and cook for 5 more minutes. Pour the chicken stock and coconut milk to the pot and bring it to boil over medium heat.
4. Season the soup with salt and pepper. Simmer for 10 minutes and remove from heat. Sprinkle 1 tablespoon La Tourangelle Thai Wok oil, green onions and cilantro before serving.