Ingredients
- 1Â 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
- 2Â 1/2 c. coconut lowfat milk
- 2Â 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
- Â Â salt, to taste
Description
Heat A Large Soup Pot, Add In The Oil. Add In The Onions, Lemon Grass, And All The Peppers And Chiles And Saute/fry Till Soft, Stirring Frequently. Add In The Ginger, Garlic, And…
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