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This simple and sustaining Thai red curry soup is cooked slowly with a hearty mix of chicken thighs, kale, mushrooms, and potatoes, and finished with lime and fish sauce to give it oomph and depth. It can easily be made vegetarian by replacing the chicken broth with vegetable stock and omitting the chicken thighs. In that case, using fish sauce is at your discretion.
You may substitute chicken breasts in place of thighs, but shorten the cooking time to no more than six hours since they're prone to drying out.
As for the lime wedge that's added during cooking, it's a quick fix when you can't get your hands on fresh or dried kaffir lime leaves. If you have them, by all means use two instead.
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