Coconut Chicken Soup

• Note that this recipe calls for cooked rice.  Don't get halfway through and then realize you need cooked rice.  This has never happened to me, of course.  Not at all.  This is pretty simple, but the flavors are great, even though they're subtle.  Elena loves it.  Don't skip the limes; they add a nice layer to the dish.
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• 4 cups chicken broth
• 1 large red onion, cut in quarters and thinly sliced
• 1 teaspoon packed brown sugar
• 1 pound chicken breast or thighs
• 1 14 ounce can unsweetened light coconut milk
• 8 ounces sliced cremini or baby bella mushrooms (regular button mushrooms work fine)
• 2 cups cooked brown rice
• 1/4 cup chopped fresh cilantro, plus leaves for garnish
• 1 tablespoon Asian fish sauce (optional; obviously we leave this out for Mike)
• 2 limes, cut into wedges

1.In a 5- to 6-quart Dutch oven combine the broth, onion, 1 cup water, and sugar. Bring to a boil. Reduce heat and simmer until the onion is tender, about 10 minutes.

2.Meanwhile, cut the chicken into 1/2-inch pieces. Stir into the soup, along with the coconut milk, mushrooms, and rice. Cook, stirring occasionally, until the chicken is just cooked through, about 10-15 minutes. Stir in the 1/4 cup chopped cilantro and fish sauce, if desired. Squeeze in the lime juice to taste and top with cilantro leaves just before serving.