Coconut Chicken Soup

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Washington Post


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2 cans (27 to 28 ounces) light unsweetened coconut milk

3 cups low-sodium chicken broth

8 ounces white button mushrooms, stemmed and thinly sliced

2 6-inch stalks lemon grass, slightly crushed and tied together with kitchen twine

1/4 cup fish sauce

2 tablespoons minced ginger root

1 serrano chili pepper, stemmed, seeded and coarsely chopped

2 teaspoons chili-garlic sauce

4 boneless, skinless chicken breast halves, cut into strips about 1/2 inch wide and 2 inches long (1 1/4 to 1 1/2 pounds)

1 lime (juice only; about 2 tablespoons)

1/2 cup thinly sliced scallions, white parts only (optional)

1/4 cup basil, cut into very thin strips, for garnish

Cilantro leaves, for garnish

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