Asian Chicken and Corn Soup

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corn-chicken-soup

2 tablespoons vegetable oil
2 tablespoons finely chopped fresh ginger
½ teaspoon crushed red chili pepper flakes
2 teaspoons minced garlic
2 (32 ounce) boxes chicken broth (both Manischewitz and Imagine make a nice one) or of course you can use homemade if you have
4 cups fresh corn kernels (you can use canned if you’re stuck but fresh is so much better)
2 (14 ounce) cans coconut milk
2 pounds boneless, skinless chicken breast, cut into strips
1/3 cup minced cilantro
2 tablespoons lime juice

Heat oil in large stock pot and add oil, chili pepper flakes, garlic and ginger. Sauté for about 5 minutes over low to medium heat. Add broth, corn and coconut milk and bring to a boil. Immediately reduce heat to simmer and add chicken. Cook for about 20 minutes, then stir in cilantro and lime juice.

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