Thai Chicken Coconut Soup (Tom Kha Gai)

By Sunset
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1 can (14 oz.) coconut milk

1 can (14 oz.) reduced-sodium chicken broth

6 quarter-size slices fresh ginger

1 stalk fresh lemongrass, cut in 1-in. pieces

1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks

1 cup sliced mushrooms

1 tablespoon fresh lime juice

1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)

1 teaspoon sugar

1 teaspoon Thai chili paste

1/4 cup fresh basil leaves

1/4 cup fresh cilantro

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