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This simple coconut chicken soup has that distinctive Thai flavor - a balance of spicy and smooth and I can’t get enough of it.
Ingredients
  • 2 tablespoons vegetable oil
  • 2 boneless skinless chicken breasts, cut into 1 inch pieces
  • ¼ teaspoon salt
  • 4 ounces fresh mushrooms, sliced (use a stir-fry mix of mushrooms shitakes, oyster mushrooms, and portabellas)
  • 3 green onions, sliced
  • 1 stalk lemongrass
  • 1 inch fresh  gingerroot, grated
  • 2 red chilies
  • 6 cups chicken stock
  • 1 (14 ounce) can coconut milk
  • 1 and ½ tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • ½ teaspoon brown sugar
  • Fresh cilantro
  • Fresh basil leaf
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