Ingredients:
1 1/2 Tablespoons chile oil |
1 medium red onion -- diced |
2 Stalks lemongrass -- very thinly sliced |
1/2 medium red bell pepper -- cut julienne |
1/2 medium green bell pepper -- cut julienne |
1/2 medium yellow bell pepper -- cut julienne |
2 medium habanero chiles -- stemmed, finely chop |
1 medium jalapeno chile -- stemmed, finely chop |
4 medium Thai chiles -- stemmed, finely chop |
2 medium serrano chiles -- stemmed, finely chop |
1 medium poblano chile -- stemmed, finely chop |
1 medium 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 inch |
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Preparation / Directions:
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.
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