Thai Chicken Coconut-Milk Soup

Thai Chicken Coconut-Milk Soup
This tastes great with shrimp or mixed seafood instead of chicken, or can be prepared as a vegetarian soup by omitting the chicken and increasing the quantity of mushrooms.
Ingredients (Serves 6)
1 can (14 oz.) coconut milk
1 quart chicken stock or chicken broth
1 inch segment fresh ginger, grated 
2-3 cups deboned, skinned chicken breast or  thighs, cut into 1-in. chunks
1 cup sliced mushrooms
1 tablespoon fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1/2 teaspoon salt
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Preparation
1. Add chicken broth and chicken to a medium saucepan bring to boil, reduce heat and simmer for 12-15 minutes until chicken is firm and opaque.

2. Then stir in coconut milk, ginger, lime juice, fish sauce, sugar, and chili paste, and add the mushrooms. Simmer 10-15 minutes,  stir in basil and cilantro, and serve.