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Coconut Red Curry Hot Pot With Braised Chicken And Mushrooms

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Ingredients

2 cups fat-free, lower-sodium chicken broth

3/4 cup chopped peeled fresh lemongrass

6 Kaffir lime leaves, torn

5 (1/4-inch) slices fresh galangal

1 1/2 tablespoons red curry paste

1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)

8 ounces skinless, boneless chicken breast, cut into bite-sized pieces

1 (13.5-ounce) can light coconut milk

1 tablespoon Thai fish sauce (such as Three Crabs)

2 teaspoons brown sugar

1/3 cup thinly diagonally cut green onions

2 tablespoons fresh lime juice

6 tablespoons coarsely chopped fresh cilantro, divided

3 ounces uncooked wide rice noodles

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