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Coconut Chicken Soup with chilies and lime
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2 TBS | canola oil |
1 medium | onion, sliced |
2 TBS | chopped fresh ginger |
1 Thai or Serrano chili, halved | |
1 3-inch piece | lemongrass, smashes (optional) |
Kosher salt | |
6 C | low sodium chicken broth |
3/4lbs | boneless, skinless chicken breasts |
1 14-oz can | coconut milk |
1medium head | book Chou, chopped (about 4 cups) |
Cilantro and lime wedges, for serving
Heat the oil in a large pot over medium heat. Add the onion, ginger, chili, lemongrass (if desired) and 1/2 tsp salt and cook, stirring occasionally, until the onion is tender 8 to 10 mins
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