Thai Chicken Coconut Soup

Ingredients:
Coconut milk
Chicken broth
Fresh ginger
Fresh lemongrass
Chicken breast meat
Mushrooms
Fresh lime juice
Fish sauce
Chili paste
Cilantro

In a medium saucepan combine 1 can (14 oz) coconut milk, 1 can (14 oz) chicken broth, and 6 quarter sized slices of ginger. Cut 1 stalk lemongrass into 1 in pieces and add to pan. Bring to boil over high heat. Add 1 lb. boned, skinned chicken breast cut into 1 inch pieces, 1 cup sliced mushrooms, 1 T. each fresh lime juice and Thai fish sauce; And 1 tsp. each sugar and Thai chili paste. Reduce heat and simmer until chicken is firm and opaque about 5-10 minutes. Garnish with fresh cilantro.