Spicy Thai Chicken And Coconut Soup

Recipe Ingredients

1 1/2 tablespoons	22ml	Chile oil
1		Red onion - diced
2		Lemongrass - very
		Thinly sliced
1/2		Red bell pepper - julienne
1/2		Yellow bell pepper - julienne
3		Habanero chiles - stems
		Removed - finely chopped
1		Jalapeno chile - stem removed
		Finely chopped
4		Thai chiles - stems removed, finely chopped
2		Serrano chiles - stems
		Finely chopped
1		Poblano chile - stem removed, finely chopped
1		Green new Mexican chile - stem removed, finely
		Chopped
2 tablespoons	30ml	Freshly grated ginger
1/2		Garlic - minced
1/4 lb	113g / 4oz	Shitake mushrooms - thinly
		Sliced
1/4 lb	113g / 4oz	Crimini mushrooms - thinly
		Sliced
2 1/2 cups	592ml	Coconut milk
2 1/2 cups	592ml	Chicken stock
1 1/2 lbs	681g / 24oz	Skinless - boneless chicken
		Breast - julienne in 1/2"
1		Strips
1 1/2 teaspoons	7.5ml	To 2 ts rice wine vinegar
1 cup	62g / 2.2oz	Whole kernel corn or baby - corn, sliced
1/2		Fresh cilantro - stems
		Removed - chopped
1/2		Lemon - juice and zest
		Salt to taste

Recipe Instructions

Heat a large soup pot, add the oil. Add the onions, lemongrass, and all the peppers and chiles and saute until soft, stirring frequently.

Add the ginger, garlic and mushrooms, reduce the heat and continue to saute for 10 minutes.

Turn the heat to very low and stir in the coconut milk, stock and chicken. Heat very slowly, but do not allow the soup to boil! Simmer until the chicken is just tender.

Add the remaining ingredients, garnish with a couple of Thai Chiles, if desired, and serve.

Heat Scale: Very Hot

Source:
Family Circle - 9/16/97

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