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Chicken Coconut Soup with Lemongrass
Ingredients
  • 4 cups chicken broth
  • 8 large slices peeled fresh galangal or 4   slices peeled fresh ginger
  • 1 large lemongrass stalk, cut into 2-inch pieces,   crushed
  • 16 fresh makrut lime leaves, torn in half, or grated zest of 1 large lime
  • 2 cans (each 14 oz.) coconut milk
  • ¼ cup lime or lemon juice
  • 2 to 3 Tbs. Thai fish sauce
  • 2 Tbs. light brown sugar
  • 1 Tbs. red chili paste
  • 1 lb. boneless, skinless chicken breasts, cut into   bite-size pieces
  • ½ lb. fresh white mushrooms, brushed clean and   thinly sliced
  • 5 small fresh red or green chilies, sliced   crosswise paper-thin
  • Fresh cilantro leaves for garnish
Steps
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