Spicy Thai Chicken And Coconut Soup

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Thai	Chicken sou, Spicy, Thai	10	Servings

INGREDIENTS

1 1/2	T	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	T	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	T	Rice wine vinegar
1	c	Baby corn, sliced
1/2		Fresh cilantro, cleaned and
		chopped
1/2		Lemon, juice and zest
		Salt to taste

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: 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 259 Calories From Fat: 141 Total Fat: 16.9g Cholesterol: 21.1mg Sodium: 662.9mg Potassium: 825.5mg Carbohydrates: 16.6g Fiber: 6.1g Sugar: 2.1g Protein: 16.7g