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Chicken Coconut Soup Print Email


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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