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ANITA R.
Tom ka khai
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Ingredients
Directions
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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.
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Then add the chicken breast, coconut milk, sugar and mushrooms and simmer for about 20 minutes.
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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.
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Serve the soup with the coriander and lime wedges.
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Nutrition
325Calories
Sodium0% DV0g
Fat34% DV22g
Protein46% DV23g
Carbs3% DV9g
Fiber0% DV0g
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