Spicy Thai Chicken and Coconut Soup

Title:
Spicy Thai Chicken and Coconut Soup

Yield:
10 Servings

Categories:
Chicken
sou,
Spicy,
Thai




Ingredients:





 1 1/2 tb Chile oil


     1    Red onion; diced


     2    Stalks lemongrass; very


          -thinly sliced


   1/2    Red bell pepper; cut


          -julienne


   1/2    Green bell pepper; cut


          -julienne


   1/2    Yellow bell pepper; cut


          -julienne


     2    Habanero chiles; stemmed,


          -finely chop


     1    Jalapeno chile; stemmed,


          -finely chop


     4    Thai chiles; stemmed, finely


          -chop


     2    Serrano chiles; stemmed,


          -finely chop


     1    Poblano chile; stemmed,


          -finely chop


     1    Green New Mexican chile;


          -stemmed, finely chop


     2 tb Ginger; freshly grated


   1/2    Head garlic; minced


   1/4 lb Shitake mushrooms; thinly


          -sliced


   1/4 lb Crimini mushrooms; thinly


          -sliced


 2 1/2 c  Coconut milk


 2 1/2 c  Chicken stock


   1/2 lb Chicken breast; skinless,


          -boneless, cut in 1/2"


     2 tb Rice wine vinegar


     1 c  Baby corn; sliced


   1/2 bn Fresh cilantro; cleaned and


          -chopped


   1/2    Lemon; juice and zest


          Salt to taste






 1. Heat a large soup pot, add the oil. Add the onions, lemongrass, and all


 the peppers and chiles and saute until soft, stirring frequently.


 


 2. Add the ginger, garlic, and mushrooms, reduce the heat and continue to


 saute for 10 minutes.


 


 3. 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!


 


 4. Simmer until the chicken is just tender.


 


 5. Add the remaining ingredients, garnish with a couple of Thai chiles, if


 desired, and serve.


 


 Heat Scale: Extremely Hot


 


 Recipe by: Bradley Koehler


 


 Posted to recipelu-digest Volume 01 Number 673 by RecipeLu


 
on Feb 01, 1998