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Ingredientes
- 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
Direcciones
- 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 mushrooms, reduce the heat and continue to saute/fry for 10 min.
- Turn the heat to very low and stir in the coconut lowfat milk, stock, and chicken.
- Heat very slowly, but don't allow the soup to boil! Simmer till the chicken is just tender.
- Add in the remaining ingredients, garnish with a couple of Thai chiles, if you like, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 10 servings | |
| Calories 83 | |
| Calories from Fat 33 | 40% |
| Total Fat 3.9g | 5% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 109mg | 5% |
| Potassium 282mg | 8% |
| Total Carbs 7.22g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.28g | 2% |
| Protein 5.56g | 9% |
