Title: Spicy Thai Chicken and Coconut Soup
Categories: Poultry
Yield: 6 Servings

1 1/2	tb	Chile Oil
1		Red Onion, Diced
2		Stalks Lemongrass, Very Thinly Sliced
1/2		Red Bell Pepper, Julienne
1/2		Yellow Bell Pepper, Julienne
3		Habanero Chiles, Stems Removed, Finely Chopped
1		Jalapeno Chile, Stem Removed Finely Chopped
4		Thai Chiles, Stems Removed, Finely Chopped
2		Serrano Chiles, Stems Removed, Finely Chopped
1		Poblano Chile, Stem Removed, Finely Chopped
1		Green New Mexican Chile, Stem Removed, Finely Chopped
2	tb	Freshly Grated Ginger
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 1/2	lb	Skinless, Boneless Chicken Breast, Julienned In 1/2" Thick
1 1/2	ts	To 2 ts Rice Wine Vinegar
1	c	Whole Kernel Corn or Baby Corn, Sliced
1/2	bn	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.

Heat Scale: Very Hot

From: Chef Bradley Koehler, New England Culinary Institute. First Place Professional, 1991

Chile Pepper magazine, October 1993.

Typed by Syd Bigger.

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