CHICKEN THAI SOUP

from Kylie Harris, host of GAC's "Edge of Country"

Recipe

Ingredients:	Cooking oil to saute 1/2 yellow onion, chopped 2 large boneless, skinless chicken breasts, chopped into bite-sized chunks 1 and 1/2 cans coconut milk 1 generous tsp red curry paste (Kylie likes the Maesri brand) 4 or 5 green onions, chopped 1 can bamboo shoots, drained 1 cup mushrooms, chopped 2 TBS oyster sauce 3 or 4 leaves fresh basil, chopped

Directions:	1. In a soup pot saute yellow onions in oil until clear. 2. Add chicken and cook about half way. 3. Add coconut milk and curry, lower heat. 4. Stir in green onions, bamboo shoots, and mushrooms. Add oyster sauce. Simmer 25 minutes, remove from heat. 5. Add fresh basil. Leave pan covered for 3 minutes to infuse flavors. 6. Serve with rice or noodles if desired.