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Thai Coconut Chicken Noodle Soup

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Thai Coconut Chicken Noodle Soup

Ingredients

  • 2 (14 ounce) cans coconut milk
  • 3 boneless, skinless chicken breasts (about 1 +1/4 pounds), thinly sliced in 1 inch strips
  • 2 cups chicken broth
  • 1 + 1/2 cups frozen edamame (soybeans)
  • 2 carrots, shredded
  • 2 tablespoons fresh ginger, minced or grated
  • 1/2 cup fresh cilantro, chopped
  • 6 green onions, diced or snipped with kitchen shears
  • 2 stalks of lemon grass, halved lengthwise, woody leaves removed, wacked a few times with a knife or meat mallet
  • 2-3 tablespoons of fish sauce
  • zest and juice of 2 limes
  • 8 ounces rice noodles
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