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Fresh ginger gives this quick soup terrific flavor.
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This wonderful chicken and rice soup features curry, coconut, and pineapple.
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This delicious Thai chicken soup requires a few exotic ingredients, but it's worth it!
cooking.nytimes.com
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook
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This recipe is by Moira Hodgson and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cream of mushroom and chicken soups form the base for this soup with sauerkraut and polish sausage seasoned with dill.
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