Chicken and Ginger Soup Recipe

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Chicken – 350 gms, boneless and cubed
Coconut Milk – 3 cups
Mushrooms – 100 gms, sliced
Galangal – 4 tbsp
Lemon Grass – 50 gms, chopped
Red Chillies – 4, chopped
Fish Sauce – 3 tbsp
Lemon Juice – 4 tbsp
Green Coriander – 4 to 6 sprigs
Chilli Oil – 1 tsp

1. Heat the coconut milk in a pan.
2. Add the mushrooms, galangal, lemon grass and red chillies.
3. Stir in the fish sauce and lemon juice.
4. Boil for 5 to 6 minutes and remove from the heat.
5. Garnish with green coriander and chilli oil.
6. Serve hot.

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