How To make Spicy Thai Chicken and Coconut Soup

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.