Thai Chicken Curry Soup

2 quarts of chicken stalk
2 stalks of celery thinly sliced
1 cup sliced mushrooms
1/2 cup of snow peas (you can leave whole or julienne them)
1/2 cup julienne carrots
juice of 2 fresh limes
1 tsp. of grated fresh ginger
2 tsp. of sugar
salt and pepper to taste

Put the above ingredients in a pot, and bring it to a gentle boil. Reduce the heat to a simmer and let it cook until the vegetables are almost done. Stir in 3 cups of cooked shredded chicken, 13 oz. can of coconut milk, and Thai green curry paste to taste. Let all warm through and put in soup bowls over jasmine rice.

Makes 8 servings.