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“Adjust the number of chili peppers you use based on how hot you want the soup to be. The longer it's stored, the hotter it will get. Do not freeze this soup.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring stock and coconut milk to a boil in a large stock pot. Add potato and celery. Boil until celery is tender.
  2. Reduce heat to low and stir in chiles, soy sauce, ginger, salt to taste and limoncello. Simmer for 10 minutes.
  3. Add chicken and simmer until chicken is cooked through.
  4. Stir in lime zest and juice.

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