Thai Chicken-Coconut Soup | Williams Sonoma

Ingredients

• 1 small orange
• 3 cups coconut milk
• 1 1/2 cups chicken broth
• 2 tsp. Asian fish sauce
• 2 boneless, skinless chicken breast halves, cut into bite-size pieces
• 6 oz. button mushrooms, quartered
• Juice of 1 lime
• Salt and freshly ground pepper, to taste
• 1/4 cup chopped fresh basil, preferably Thai