Thai Coconut Chicken Soup Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 (3-inch) piece fresh ginger, peeled and thinly sliced

2 garlic cloves, crushed

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded

1/4 bunch fresh thyme leaves

2 tablespoons Thai fish sauce (nam pla)

1 head of garlic, halved

1 teaspoon whole black peppercorns

4 limes, juiced

1 1/2 cups shredded cooked chicken

1 1/2 teaspoons sugar

1 (13-ounce) can unsweetened coconut milk

2 bay leaves

1 (8-ounce) can straw mushrooms, rinsed

1/4 cup chopped fresh cilantro leaves

Kosher salt and freshly ground pepper

3 celery stalks, cut in large chunks

2 carrots, cut in large chunks

3 kaffir lime leaves, fresh or dried, hand torn

2 small Thai chilies, halved lengthwise

2 large white onions, quartered

1 stalk lemon grass, white part only, cracked open with the flat side of a knife

1 turnip, halved

1 quart chicken stock, recipe follows

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