Coconut Chicken Soup Recipe

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Coconut Chicken Soup

Chicken Stock – 2 cups
Onion – 1, finely sliced
Chicken – 225 gms, cut into 1/2 inch pieces, boneless
Thin Coconut Milk – 200 ml
Baby Mushrooms – 100 gms, sliced
Brown Rice – 1 cup, cooked
Coriander Leaves – handful, chopped
Lime Juice – 1 to 2 tsp (as per taste)
Light Brown Sugar – 1/2 tsp

1. Combine the chicken stock, onions, 1/2 cup of water and sugar in a large pan.
2. Bring to a boil.
3. Reduce flame to low and simmer for 3 to 4 minutes.
4. Add the chicken pieces, coconut milk, rice and mushrooms.
5. Stir well.
6. Cook for another 5 minutes.
7. Add coriander leaves and lime juice.
8. Serve.

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