Ingredients
1 medium size orange
3 cups coconut milk
1-1/2 cups chicken broth
2 tsp. Asian fish sauce
2 chicken breasts, boneless and skinless, cut into bite sized pieces
6 oz. button mushrooms, quartered
juice from 1 lime
salt
pepper, freshly ground
1/4 cup fresh basil, chopped

Directions
Grate 1 tablespoon orange zest and extract 1/2 cup of juice from the orange. Set aside.

In a large pot over medium-high heat, combine the orange zest and juice, coconut milk, chicken broth and fish sauce. Stir well and bring to a boil. Reduce heat to low, add the chicken pieces and simmer, uncovered, for 5 minutes. Add the mushrooms and continue to cook until the chicken is opaque throughout and the mushrooms are tender, about 5 minutes more. Add lime juice and season to taste with salt and pepper.

Ladle into bowls and garnish with basil. Serves 4.