Gingered Chicken And Coconut Soup

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Washington Post

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Ingredients

2 cups chicken stock or broth

2 cups unsweetened coconut milk (not low-fat)

Pinch salt

1 teaspoon palm or brown sugar

2 stalks lemon grass, ends trimmed, stalks bruised

1 shallot, peeled and very thinly sliced

1 to 3 Thai, serrano or jalapeno chili peppers, bruised

10 slices ginger root

1/2 tablespoon shredded or julienned lime zest

3 to 4 ounces chanterelle, oyster or shiitake mushroom caps, torn or sliced

3 ounces boneless, skinless chicken breast or thighs, thinly sliced

1 tablespoon freshly squeezed lime juice, or to taste

1 to 3 tablespoon fish sauce

1 tablespoon cilantro

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