| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Thai |
Chicken sou, Spicy, Thai |
10 |
Servings |
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 |
INSTRUCTIONS
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
<recipelu@geocities.com> on Feb 01, 1998
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