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Thai   -   Chicken Coconut Soup   adapted from Real Thai

  • 2 Whole Chicken Breast -- cubed OR
  • 1 Package Firm Tofu -- cubed
  • 4 Stalks Lemongrass
  • 5 Cups Coconut Milk
  • 2 Cups Vegetable Stock
  • 20 Slices Ginger Or Galangal -- 1/4 inch
  • 2 Limes Lime Juice
  • 1 Cup Straw Mushrooms -- chopped
  • 2 Tablespoons Fish Sauce
Directions In large stock pot, combine coconut milk and stock. Add lemongrass chicken or tofu, ginger or galangal, pepper to taste and half of lime juice. Reduce heat, simmer 15 minutes. Remove lemongrass and ginger/galangal, discard. Stir in fish sauce and remaining lime juice.
Serves 6
Time to Make 0:00

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