Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Tablespoons   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      tablespoons   ginger -- freshly grated
     1/2  head          garlic -- minced
     1/4  pound         shitake mushrooms -- thinly sliced
     1/4  pound         crimini mushrooms -- thinly sliced
   2 1/2  cups          coconut milk
   2 1/2  cups          chicken stock
     1/2  pound         chicken breast, skinless, boneless -- cut in 1/2"

Preparation:

2 tablespoons rice wine vinegar 1 cup whole kernel corn or baby corn -- sliced 1/2 bunch fresh cilantro, stems removed -- chopped 1/2 lemon -- juice and zest Salt -- to taste 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.