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Ingredients
US|METRIC
4 SERVINGS
- 1 qt. homemade chicken broth (how to make chicken broth)
- 2 cans coconut milk (14 ounces each)
- cooked chicken (your choice, legs, breasts thighs, sliced into strips)
- 3 inches ginger (piece of, diced)
- 2 Tbsp. Thai red curry paste (see Tips below for sources, less or more for desired flavor and spiciness)
- rice noodles
- fish sauce (to taste. I add about 1 TBSP per bowl)
- coconut sugar (or organic cane sugar, to taste. I add about 1 tsp per bowl)
- lime wedge
- fresh cilantro (or Thai basil)
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