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Chicken Coconut Soup

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  • 3 cups chicken broth
  • 1 stalk of lemon grass
  • 3 thin slices ginger
  • 1 can (14 oz.) coconut milk
  • 2 TBS fish sauce
  • 1 whole chicken breast, boned, skinned and thinly sliced
  • 1/2 cup canned straw mushrooms
  • 3 TBS fresh lime juice
  • 1 serrano or jalepeno, seeded and slivered
  • 1 TBS fresh chopped basil


Cut the bottom 6 inches of lemongrass into 1 inch pieces and crush with the sides of a cleaver. In a large pot, bring the broth, lemongrass, and ginger to a boil. Reduce the heat to medium, add the coconut milk and the fish sauce, cover, and simmer for 8 minutes. Add the chicken, mushrooms, lime juice, and chili and cook until the chicken turns opaque, about 5 minutes. Add the basil leaves just before serving. Ladle into individual bowls.


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