Ingredient

• 2 teaspoons canola oil
• 1 cup sliced mushrooms
• ½ cup chopped red bell pepper
• 4 teaspoons minced peeled fresh ginger
• 4 garlic cloves, minced
• 1 (3-inch) stalk lemongrass, halved lengthwise
• 2 teaspoons sambal oelek (ground fresh chile paste)
• 3 cups Chicken stock or reduced-sodium chicken broth
• 1 ¼ cups light coconut milk
• 4 teaspoons fish sauce
• 1 tablespoon sugar
• 2 cups shredded cooked chicken breast (about 8 ounces)
• ½ cup green onion strips
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice

Direction

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms, bell pepper, ginger, garlic and lemongrass; cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add chicken stock, coconut milk, fish sauce and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro and juice.