Chicken Coconut Soup (Tome Kha Gai)

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

14-oz. can low-salt chicken broth or 1-3/4 cups water

8 to 10 fresh hot red and green Thai chiles, stemmed and lightly pressed with the side of a knife (or 3 or 4  serranos, thinly sliced) for garnish (optional)

1/4 lb. white mushrooms, cleaned, stems trimmed, and thinly sliced to yield 1 cup

2 scallions (white and green parts), trimmed and very thinly sliced crosswise

2 Tbs. fish sauce (nam pla)

2 Tbs. fresh lime juice

1 boneless chicken breast half (about 6 ounces), cut into bite-size chunks or sliced across the grain into strips

2 stalks fresh lemongrass

2 Tbs. coarsely chopped fresh  cilantro

14-oz. can unsweetened coconut milk (shake the can before opening it)

10 to 12 thin slices galangal, fresh, frozen, or dried (or 10 to 12 thin slices fresh unpeeled ginger)

6 fresh or frozen wild lime leaves (also known as kaffir lime leaves), torn or cut into quarters

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