Recipe for Thai Chicken Coconut Soup 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
3 can -TO
4 can Coconut milk (the unsweetened kind)
3 tbl Chopped scallions
1 tsp -TO
3 tsp Lemon grass
Cilantro (pref. fresh) *
Tofu cubed into smallish pieces
Chicken also cubed to bite size.
Mushrooms
1 x Carrot, grated
Juice from (8?) limes I can never put in enough
Serrano chillies OR- other hot chili pepper, preferably fresh, but powdered will do)
Instructions:
Instructions: * (I sometimes leave this out. Niels says thats defeating the whole point, but I think it still comes out great)

Instructions: = Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes

(it always does) or more hot peppers (its better to start mild and build up to the desired level of spicyness).

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