Thai Green Curry Chicken Soup

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2-6 Thai green chilis, seeded (the more you use the spicier the soup)

3 cloves garlic, peeled

2 Tbsp fresh ginger, peeled & roughly diced

6-8 Kaffir lime leaves

2 stalks lemongrass, outer layers removed, cut into 2” pieces

6 scallions, washed and trimmed, cut into 2” pieces

1 bunch fresh cilantro on the stem (plus more for garnish)

1 bunch Thai basil on the stem (or regular basil if you can't find Thai basil)

1 Tbsp ground coriander

½ tsp black pepper

sea salt

Extra virgin olive oil

zest and juice of 3-4 limes; plus 1-2 more limes (sliced) for garnish

6-8 boneless/skinless chicken breast halves, cut into large (2”) chunks

1 (14 oz.) can coconut milk

4 cans (7 cups) chicken broth

1 c. Jasmine rice (uncooked)

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