Spicy Thai Chicken And Coconut Soup 1 1/2 tablespoon chile oil 1 red onion diced 2 stalks lemon grass very thinly sliced 1/2 red bell pepper cut julienne 1/2 green bell pepper cut julienne 1/2 yellow bell pepper cut julienne 2 habanero chiles stemmed, finely chopped 1 jalapeno chile stemmed, finely chopped 4 thai chiles stemmed, finely chopped 2 serrano chiles stemmed, finely chopped 1 poblano chile stemmed, finely chopped 1 green new mexican chile stemmed, finely chopped 2 tablespoon ginger freshly grated 1/2 head garlic minced 1/4 lb shitake mushrooms thinly sliced 1/4 lb crimini mushrooms thinly sliced 2 1/2 cup coconut milk 2 1/2 cup chicken stock 1/2 lb chicken breast skinless, boneless, cut 2 tablespoon rice wine vinegar 1 cup whole kernel corn or baby corn, sliced 1/2 bunch fresh cilantro stems removed, chopped 1/2 lemon juice and zest 1 salt to taste Heat a large soup pot, add the oil. Add the onions, lemon grass, and all the peppers and chiles and sauté until soft, stirring frequently. Add the ginger, garlic, and mushrooms, reduce the heat and continue to sauté 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. Yield: 10