| 3 tablespoons | La Tourangelle Thai Wok Oil |
| 1 pound | Boneless, skinless chicken meat (cut into bite size pieces) |
| 4 tablespoons | Thai fish sauce |
| 2 tablespoons | Minced ginger |
| ¼ cup | Fresh lime juice |
| ¼ teaspoon | Cayenne pepper |
| ½ teaspoon | Ground turmeric |
| ½ teaspoon | Sugar |
| 8-ounce can | Straw mushrooms (halved) |
| 2 | Chilies (sliced) |
| 2 cups | Chicken stock |
| 2 cans | Coconut milk |
| To taste | Salt and black pepper |
| 1 tablespoon | La Tourangelle Thai Wok Oil |
| 2 | Green onions (sliced) |
| Handful | Cilantro |
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Heat 3 tablespoons La Tourangelle Thai Wok Oil over medium-high heat.
Stir fry the chicken meat in a large pot. Add fish sauce, ginger, fresh lime juice, cayenne, turmeric and sugar to the pot.
Then add half the mushrooms and the chilies and cook for 5 more minutes.
Pour the chicken stock and coconut milk into the pot and bring it to boil over medium heat.
Season the soup with salt and pepper.
Simmer for 10 minutes and remove from heat.
Sprinkle with 1 tablespoon La Tourangelle Thai Wok oil, and top with remaining mushrooms, green onions and cilantro before serving.
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