Coconut Curry Chicken Soup

Coconut milk- yum! Need I say more? I will, if you like it spicy add the full amount of curry paste. I'm a bit of a wimp, so I usually go halfsies. : )
Ingredients

1 1/2 cups water, divided
2/3 cup uncooked couscous
1 cup light coconut milk
1 tablespoon cornstarch
1 tablespoon fish sauce
2 teaspoons sugar
2 teaspoons bottled minced garlic
2 teaspoons bottled minced ginger
1 teaspoon green curry paste
2 teaspoons vegetable oil, divided
1 pound chicken breast tenders
1/2 teaspoon salt, divided
1 cup frozen green peas
1/2 cup prechopped onion
1 (8-ounce) package presliced mushrooms
1 teaspoon lime juice
Lime wedges (optional)
Preparation

Bring 1 cup of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

While couscous cooks, combine 1/2 cup water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.

Add remaining 1 teaspoon oil to pan. Add peas, onion, and mushrooms; cook 3 minutes or until mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 1 minute. Add chicken and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous; garnish with lime wedges, if desired.
Yield

4 servings (serving size: 1 1/2 cups chicken mixture and 1/2 cup couscous)
Nutritional Information

CALORIES 361(18% from fat); FAT 7.2g (sat 2.6g,mono 1.8g,poly 1.2g); PROTEIN 34.4g; CHOLESTEROL 66mg; CALCIUM 39mg; SODIUM 778mg; FIBER 4.4g; IRON 2.2mg; CARBOHYDRATE 38.1g

David Bonom , Cooking Light, SEPTEMBER 2004