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* Note: See the "Coconut Milk" recipe which is included in this collection. Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4
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In a large pot, bring the broth, lemongrass, and ginger to a boil. Reduce the heat to medium, add the coconut milk and fish sauce, cover, and simmer for 8 minutes. Add the chicken, mushrooms, lime juice, and chile and cook until the chicken turns opaque, about 5 minutes. Add the basil leaves just
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Remove the grassy tops of the lemongrass, leaving stalks about 6 inches long, and cut off any hard root section. Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4 pieces. Bring chicken stock to a boil, reduce to a simmer, then add lemongrass,
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4 Fresh lemongrass stalks 4 c Chicken stock 15 sl Fresh galanga - -(quarter-size) (or fresh gingerroot) 10 whole Black peppercorns; -crushed 3 Serrano chiles; thinly -sliced 12 Fresh lime leaves (or scant 1/4 tspn grated -lime zest 2 c Coconut Milk; see * Note 1 whole Boneless skinless -chicken
recipes.chef2chef.net

Printer version of this recipe Southeast Asian Broth 1 can unsweetened coconut milk 1/4 cup fish sauce (nam pla) - there's really no substitute for this. Soy sauce doesn't taste the same 1/4 cup lemon juice 1/4 cup sugar - raw is nice, white or light brown is fine 2 Tbsp Oriental chili
recipes.stsams.org
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Chicken Coconut Soup