*  Exported from  MasterCook  *
 
                    SPICY THAI CHICKEN AND COCONUT SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 Strips
    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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