Thai Chicken And Coconut Soup

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One 13.5-ounce can unsweetened coconut milk

1 1/2 to 2 teaspoons green curry paste

Four 2-inch strips of lime zest

2 quarter-size pieces of fresh ginger, lightly crushed

1/2 teaspoon sugar

3 cups chicken stock or canned low-sodium broth

2 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces

3 tablespoons Asian fish sauce

1/4 cup cilantro leaves, coarsely chopped

6 basil leaves, coarsely chopped

1 tablespoon fresh lime juice

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