Local red bell peppers, green beans, lightly steamed broccoli and cremini mushrooms and crunchy water chestnuts. All swimming in a Northern Thai coconut broth that's thick, creamy, spicy and packed with fresh ginger, lemongrass, toasted chili and citrus. We LOVE this dish. Serve it with white or brown rice, your favorite noodles, or nothing at all. One quart serves 4.
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