Spicy Thai Chicken And Coconut Soup Recipe

• 1 1/2 Tbsp. chile oil
• 1 x red onion, diced
• 2 stalk lemon grass, very thinly sliced
• 1/2 x red bell pepper, cut julienne
• 1/2 x green bell pepper, cut julienne
• 1/2 x yellow bell pepper, cut julienne
• 2 x habanero chiles, stemmed, finely chop
• 1 x jalapeno chile, stemmed, finely chop
• 4 x Thai chiles, stemmed, finely chop
• 2 x serrano chiles, stemmed, finely chop
• 1 x poblano chile, stemmed, finely chop
• 1 x green new Mexican chile, stemmed, finely chop
• 2 Tbsp. ginger, freshly grated
• 1/2 head garlic, chopped
• 1/4 lb shitake mushrooms, thinly sliced
• 1/4 lb crimini mushrooms, thinly sliced
• 2 1/2 c. coconut lowfat milk
• 2 1/2 c. chicken stock
• 1/2 lb chicken breast, skinless, boneless, cut in 1/2" strips
• 2 Tbsp. rice wine vinegar
• 1 c. whole kernel corn or possibly baby corn, sliced
• 1/2 bn fresh cilantro, stems removed, minced
• 1/2 x lemon, juice and zest
•     salt, to taste

Directions