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Ingredients:

• 1 tablespoon canola oil
• 1/2 pound boneless skinless chicken breasts, cut into small cubes
• 1 small onion, diced
• 1 large garlic clove, minced
• 1 cup diced carrots
• 1/2 teaspoon roasted chili paste
• 12 medium shiitake mushrooms, sliced
• 3 cups low-sodium chicken stock
• 1 lime, juice and finely chopped zest
• 1 tablespoon fish sauce
• 1 teaspoon fresh ginger, minced
• 14 ounces coconut milk
• 1 cup cooked brown rice
• fresh cilantro, chopped

Directions:

1. Add oil to a large soup pot. Add chicken and brown briefly, 2-3 minutes. Remove and cover with foil until ready to use.
2. Add the onion, garlic, carrots, chili paste, and shiitake mushrooms to the hot pan. Sauté over medium heat until soft, about 6-7 minutes.
3. Add the stock, lime zest and juice, fish sauce, and ginger and simmer for 5 minutes or so. Add the coconut milk and chicken. Simmer for about 4-5 more minutes.
4. To serve, add about 1/4 cup of cooked rice to each bowl and ladle the hot soup over the rice. Garnish with cilantro.

Yield:

4 servings

Source:

Dana-Farber Brigham Cancer Center

Nutrition Tip

Mushrooms aren't vegetables: they're actually an edible fungus, and they're power-packed with nutrients. Although all mushrooms contain immune supportive compounds, shiitake are the only mushrooms that contain the specific compound lentinan. As a matter of fact, the Chinese and Japanese have been using shiitake mushrooms for centuries to treat colds and the flu. Mushrooms are also a great source of selenium as well as three B vitamins: riboflavin niacin and pantothenic acid.