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Creamy Chicken Soup with Coconut Milk

Published under: Soup

Thai Chicken Stock – 4 cups
Lemongrass – 2 stems, top half discarded and crushed
Galangal Root – 2 inch piece, peeled, thinly sliced
Kaffir Lime Leaves – 3, torn
Chicken – 350 gms, boneless, cut into small pieces
Button Mushrooms – 12, small, halved
Salt – 1 tsp
Lime Juice – 4 tblsp   
Fish Sauce – 3 tblsp
Sugar – 1/2 tsp
Thin Coconut Milk – 750 ml
Red Chillies – 3, small, chopped

1. Heat the chicken stock in a large pan.
2. Add lemongrass, galangal and kaffir lime leaves.
3. Let it boil over medium heat.
4. Reduce heat to low and cook for 10 minutes.
5. Add the coconut milk and chillies.
6. Cook for 2 to 3 minutes, stirring all the time.
7. Remove and serve hot.

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