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Recipe from: Bradley Koehler
This soup is hot and spicy!
1 ½ tablespoons chile oil
1 red onion, diced
2 Stalks lemongrass, very thinly sliced
½ red bell pepper, cut julienne
½ green bell pepper, cut julienne
½ yellow bell pepper, cut julienne
2 habanero chiles, stemmed, finely chop
1 jalapeño 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
½ head garlic, minced
¼ pound shitake mushrooms, thinly sliced
¼ pound crimini mushrooms, thinly sliced
2 ½ cups coconut milk
2 ½ cups chicken stock
½ pound chicken breast, skinless, boneless, cut in ½ inch pieces
2 tablespoons rice wine vinegar
1 cup whole kernel corn or baby corn, sliced
½ bunch fresh cilantro, stems removed, chopped
½ 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 sauté until soft, stirring frequently. Add the ginger, garlic, and mushrooms, reduce the heat and continue to sauté 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.