Chicken and Coconut Soup

2 cups light coconut milk
3 cups chicken broth
2 cups thinly sliced mushrooms
6 tablespoons finely chopped lemongrass
2 tablespoons minced fresh ginger
2 pinches of chilli powder (more depending on taste)
3 finely chopped garlic cloves
8 skinless boneless chicken thighs or breasts, thinly sliced
1/2 cup thinly sliced green onions
1/4 cup thinly sliced basil
3 tablespoons fresh lime juice

Combine the coconut milk and the broth with the mushrooms, lemongrass, ginger, cloves and chilli powder in large saucepan. Bring to the boil. Reduce heat; cover and simmer for 10 minutes to blend in flavours.

Add the skinless and boneless chicken, simmer until cooked through. Finally, mix in green onions, basil and lime juice and stir until ready. Dress with a basil leaf for presentation and enjoy!