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Heat a Dutch oven over medium. Add oil and coat pan. Add mushrooms and next 4 ingredients (through lemon grass); cook 3 minutes stirring occasionally. Add chile paste; cook 1 minute. Add stock, coconut milk, fish sauce, and sugar; simmer. Reduce to low; simmer 10 minutes. Add chicken. heat 1 minute. Discard lemon grass, top with onions, cilantro and lime juice
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