Tom ka khai
Heat the stock in a soup pan and add the lemongrass, garlic, ginger and red pepper. Let simmer for about 10 minutes at a low setting.
Then add the chicken breast, coconut milk, sugar and mushrooms and simmer for about 20 minutes.
Remove the chicken fillet from the pan and pull it apart with 2 forks. Put the chicken back in the pan, add the fish sauce and bean sprouts and season with salt and pepper.
Serve the soup with the coriander and lime wedges.
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