Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Chile Oil 2 tb Freshly Grated Ginger
1 Red Onion, Diced 1/2 Head Garlic, Minced
2 Stalks Lemongrass, Very 1/4 lb Shitake Mushrooms, Thinly
- Thinly Sliced - Sliced
1/2 Red Bell Pepper, Julienne 1/4 lb Crimini Mushrooms, Thinly
1/2 Yellow Bell Pepper, Julienne - Sliced
3 Habanero Chiles, Stems 2 1/2 c Coconut Milk
- Removed, Finely Chopped 2 1/2 c Chicken Stock
1 Jalapeno Chile, Stem Removed 1 1/2 lb Skinless, Boneless Chicken
- Finely Chopped - Breast, Julienned In 1/2"
4 Thai Chiles, Stems Removed, - Thick Strips
- Finely Chopped 1 1/2 ts To 2 ts Rice Wine Vinegar
2 Serrano Chiles, Stems 1 c Whole Kernel Corn or Baby
-Removed, Finely Chopped - Corn, Sliced
1 Poblano Chile, Stem Removed, 1/2 bn Fresh Cilantro, Stems
- Finely Chopped - Removed, Chopped
1 Green New Mexican Chile, 1/2 Lemon, Juice and Zest
- Stem Removed, Finely Salt To Taste
- Chopped

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.
Submitted By SYD BIGGER On 02-04-95

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