Vannachai Sriptch (cook in Mai Tai) Heat four large tablespoons of beef broth with the coconut milk in a saucepan, add in turn the ginger slices and lemongrass, fold in the fish sauce a tablespoon of Tom Jam curry, season with salt. Chop the mushrooms and gently toss in the soup over medium heat. Finally, chop the fully cooked chicken and add to the soup. Season to taste with a little lemon juice.
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