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Coconut Curry Chicken Soup


1/4 c. unsalted butter
1 large onion, chopped
2 T. green curry paste
3 garlic cloves, minced
1 T. minced fresh ginger
1 red bell pepper, thinly sliced and cut into 1" long pieces
8 oz. fresh mushrooms, very thinly sliced
8 c. low sodium chicken broth
2 14-oz. cans coconut milk
2 T. fish sauce
1 T. curry powder
3 T. brown sugar
1/4 tsp. crushed red pepper flakes
3 c. cooked and shredded chicken breasts (or use deli chicken)
1/4 c. freshly squeezed lime juice
2 green onions, thinly sliced
1/4 c. chopped fresh cilantro
kosher salt and freshly cracked black pepper, to taste
1 lime, cut into wedges, to serve with finished soup
fresh spinach leaves
carrots, thinly sliced on the diagonal
snow peas, trimmed and cut in half on the diagonal
hot red chili, minced, for extra heat
fresh mint, thinly sliced



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