Cut zucchini into 1/2 inch cubes. Mince chilies. Juice lime.
Heat oil in soup pot over medium high heat. Add onion and chilies. Sauté until onion is soft.
Press garlic into onions. Add coriander, cumin, and turmeric. Sauté 1 minute.
Add zucchini and sauté until zucchini is coated with spices. Add chicken broth, bring to a boil, cover, reduce heat and simmer 15 minutes.
Add straw mushrooms. Continue simmering 5 more minutes.
Add coconut milk, lime juice, fish sauce, and black pepper. Heat over medium heat until hot.
Ladle into soup bowls, garnish with basil or cilantro, and serve.
Makes 4 servings, 151 calories each.
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