1. In a medium saucepan, combine coconut milk, chicken broth, fresh ginger, and lemongrass. Bring to a boil over high heat.
2. Add chicken pieces, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is done, about 5-10 minutes.
3. Garnish each serving with basil and cilantro.
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 195 (75%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 18.9g||94 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 10.3mg||3 %|
|Sodium 448.7mg||15 %|
|Potassium 622.6mg||16 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 12.4g|
|Protein 7.9g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 261
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