Thai Chicken Coconut Soup

• 4 cups Chicken Broth
• 3 cups Water
• 4 pieces 4" Lemon Grass
• 4 whole Kaffir Lime Leaves
• 1 Tablespoon Thai Roasted Red Chili Paste
• 3 teaspoons Thai Red Curry Paste
• 1 Tablespoon Tamarind Paste
• 2 teaspoons Chili Garlic Sauce Or To Taste (Dependent On How Spicy)
• 2 Tablespoons Ginger, Sliced
• 4 cloves Garlic, Minced
• 28 ounces, fluid Light Coconut Milk
• 4 Tablespoons Thai Fish Sauce
• 2 teaspoons Honey
• 3 whole Chicken Breast, Sliced Thin
• 8 ounces, weight Mushrooms, Cleaned And Sliced
• 3 whole Limes, Juiced
• 3 cups Baby Kale Or Any Other Mild Leafy Green Like Spinach
• 8 ounces, weight Mung Bean Sprouts
• 1/2 bunches Cilantro, Chopped
• Additional Lime Sliced, For Garnish

1. In a large pot combine chicken stock/broth, water, lemon grass, kaffir lime leaves, roasted red chili paste, red curry paste, tamarind paste, chili garlic sauce, fresh ginger, and garlic cloves. Bring to a simmer and cook for 5 minutes, covered.
2. Add light coconut milk, Thai fish sauce, honey, sliced chicken breast and sliced mushrooms. Return to a simmer and cook until chicken is cooked through, about 8 minutes.
3. Add lime juice, kale and mung bean sprouts. Stir until kale is wilted then remove from heat. It will take about 1-2 minutes for the kale to wilt. Add chopped cilantro and stir until combined. Serve with additional lime slices.

chicken broth, water, lemon grass, lime leaves, red chili paste, red curry, tamarind paste, garlic, ginger, garlic, milk, sauce, honey, chicken, weight mushrooms, whole limes, spinach, sprouts, bunches cilantro

Taken from tastykitchen.com/recipes/soups/thai-chicken-coconut-soup/ (may not work)