Spicy thai chicken & coconut soup
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Spicy thai chicken & coconut soup
  Spicy    Thai    Chicken    Coconut    Poultry    Soups  
Last updated 6/12/2012 1:24:26 AM. Recipe ID 57967. Report a problem with this recipe.
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      Title: Spicy thai chicken & coconut soup
 Categories: Poultry, Thai
      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 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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Recipe ID 57967 (Apr 03, 2005)

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