2 (32 oz. ea.) boxes chicken stock (Swanson)
4 cups water
4 red Thai chilies, minced (with seeds)
4 cups carrots, matchstick/julienne
2 cups mushrooms, thinly sliced
4 cups green/savoy cabbage, julienne
1 cup chicken, shredded/torn (precooked)
1 can coconut milk
1 bunch green onions, coarsely chopped
1 tbsp. sesame or vegetable oil
salt, to taste

In large pot begin simmering stock, water, chilies, and carrots. Simmer until carrots are softened. Add oil to skillet or wok and preheat. Add mushrooms and sauté until golden (you can also throw the cabbage in for a minute toward the end to soak up some flavor). Add mushrooms, cabbage, and chicken to pot and simmer until cabbage is softened but not wilted. Lastly, add coconut milk, and green onions, and remove from heat. Salt, to taste.

LOW CALORIE: 160 calories/2 cups.

TIPS: It is very easy to substitute vegetables for this soup. try anything you like! Also, I use light coconut milk, and low fat, reduced sodium stock. Very tasty! Use as little or as much heat as you want, and if you can not find Thai chilies, jalapenos or cayenne pepper will work just as well. Please comment.

Submitted by: Sweet T.