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Ingredients
US|METRIC
4 SERVINGS
- 6 cups chicken stock (or substitute 2 cans low-sodium chicken broth + 2 1/2 cups water)
- 1 Tbsp. fish sauce (plus additional to taste)
- 2 stalks lemongrass
- 4 ginger root (to 5-inch-long piece, about 1-inch in diameter)
- 4 large garlic cloves
- 2 Thai bird chiles (adjust to taste -- 2 gives the final soup a mild to medium amount of heat)
- 2 chicken breasts (large, boneless, skinless or bone-in split)
- 3 carrots (large, fat)
- 15 red potatoes (or baby yellow, depending on size)
- 1/4 cup roasted peanuts (unsalted, plus additional for garnish)
- salt (optional)
- 3 scallions (4 if they're really skinny)
- 1 1/2 tsp. curry powder (sweet)
- 1 cup full fat coconut milk
- 2 pkg. udon noodles (pre-boiled, 12 to 14 ounces total)
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