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Preparation. Combine first 8 ingredients in large saucepan. Bring to boil.
Reduce heat; cover and simmer 10 minutes to blend flavors. Add chicken; simmer until cooked through, about 5. Directions.
In a large pot over medium heat, heat oil. Add ginger and cook until fragrant, 1 minute, then add mushrooms and cook until soft, about 6 minutes. Add broth, coconut milk, and fish.
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish. TIP: For a gluten free, paleo, low-carb version of this soup, omit the brown sugar and use shredded zucchini “noodles” instead of rice noodles. Step 3. Simmer.
Add the chicken and simmer until cooked through, about 5 to 7 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. 1½ lb. skinless, boneless chicken thighs, cut into 1” pieces. 8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces. 1 13.5-oz. can coconut milk.
2. Add the corn and coconut milk, continue cooking on low for another 5 to 10 minutes. Add the cream, peas and cook for another 5 minutes.
Add salt and pepper to taste. You can also add more coconut milk milk or broth if the soup is too thick. Add fresh cilantro and serve.
Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut. Step 1. Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Step 1. Bring 1 cup coconut milk, lemon grass, ginger, and kaffir lime leaves to a boil in a large skillet over medium-high heat.
Stir in the chicken, fish sauce, and sugar. Reduce heat to medium, and continue cooking until the chicken no longer pink in the center, about 5 minutes. Cook on low until the chicken is thoroughly cooked. Add 1/3 cup water when the chicken is almost done. Simmer for 5 minutes.
Set aside to cool. Reserve the liquid from the cooking. In a soup pot place coconut milk, chicken broth, salt, cilantro, mushrooms, and fish sauce.
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