Remove the grassy tops fot he lemongrass, leaving stalks about 6 inches long and cut off any hard root section.
Using the blunt edge of a large knife or cleaver, bruise each stalk all over. Cut each stalk into 4 pieces.
In a saucepan bring chicken stock to a boil, reduce to a simmer, then add the lemongrass, ginger, and serrano chili. Simmer 15 minutes, add the coconut milk and cook an additional 5 minutes.
Add chicken pieces, mushrooms, snow peas, carrots, and cilantro leaves. Simmer another 10-12 minutes. Stir in fish sauce, and lime juice and serve immediately. (Remove the lemongrass stalks prior to serving.)
Garnish with additional cilantro leaves, or for more spice you can add some thai chili sauce.
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|Serving Size: 1 Serving (634g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 290 (59%)|
|Amt Per Serving||% DV|
|Total Fat 32.3g||43 %|
|Saturated Fat 25.5g||127 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 55.2mg||17 %|
|Sodium 998.3mg||34 %|
|Potassium 995.4mg||26 %|
|Total Carbohydrate 26g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 23.2g|
|Protein 30.1g||43 %|
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Calories per serving: 491
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