Thai Coconut Chicken Soup

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
292
FAT
25%
CHOL
41%
SOD
133%
Uploaded by: Pamela Salzman

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Ingredients for 4 servings

2 Tablespoons unrefined coconut oil

1 onion, chopped

2 garlic cloves, minced

1 3-inch piece of ginger, peeled and sliced into big chunks for easy removal*

¼ teaspoon crushed red pepper (optional) or sriracha or red chili paste to taste

1 teaspoon sea salt + more to taste

1 6-8” stalk lemon grass, white part only and split down the middle or smashed

½-1 pound boneless, skinless chicken breast, pounded and thinly sliced

1 14-ounce can coconut milk (I like Native Forest or Natural Value)

4 cups homemade chicken stock, light vegetable stock or water

3 Tablespoons fish sauce

juice from 1 lime

1 large baby bok choy, sliced thin

A handful of mushrooms (any type), sliced thin

¼ cup fresh cilantro, chopped (also a little mint and/or basil is nice, too)

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