Wendy's Thai Chicken Coconut Soup

Combine and bring to boil over high heat:

3 (14 oz) cans coconut milk

3 (14 oz) cans chicken broth (Wendy uses bullion cubes)

3 large T fresh ginger, from jar

1 stalk fresh lemon grass cut into 1" pieces (or lemon grass in tubes)

Thicken broth with 2 T cornstarch.

Add and simmer until chicken is firm and opaque, 5-10 minutes:

3 1/2 lb chicken, cut into thin slices

4 c sliced mushrooms

3 T fresh lime juice

3 T fish sauce

1 1/2 T sugar

2 T Thai green chili paste

2 cans sliced bamboo shoots

frozen peas

Discard lemon grass. Garnish with:

1/4 c fresh basil

1/4 c fresh cilantro

Serve with rice.  Serves 12.