Coconut Chicken Thai Soup

Step 1: Lemon Grass ... Cut the lemon grass in half, so it can fit in the pot. Then, bruise it. Use the back side of a knife or small pot, and hit it several times. By bruising it, the flavor is released - and, don't go easy. Give it several good hits. Then, add it to the soup pot.

Step 2: Broth ... In the pot with the lemon grass, add the broth and pieces of ginger, and bring to a light boil. Reduce, cover; and, simmer 15-20 minutes.

Step 3: Vegetables ... Remove the lemon grass and ginger using a spider, tongs, or a slotted spoon. Then, add the mushrooms, red pepper, shallots, coconut milk, some of the fish sauce, sambal olek, and sugar (you can always add more later); and, bring to a light boil. Then, reduce to medium low heat; and, simmer on medium low heat until the vegetables are almost tender; about 10-15 minutes. Taste again, and season with additional fish sauce, sambal olek, or sugar; only if needed. You should always season each layer as you go. You can always add more; but, you can't take anything back.

Step 4: Finish ... Add the rice noodles, and cook a few minutes until tender (follow package directions) - they cook very quickly. The last minute, add the chicken; and stir until everything is heated through. Remember, the chicken is already cooked; you are just heating it back up.

Step 5: Garnish and Serve ... Finish the soup with the lime zest and juice; and, don't forget the garnishes on the side - so, everyone can make their own bowl. Slices of lime, bean sprouts, scallions, and fresh cilantro. Add a salad for an easy lunch; or a nice light dinner. ENJOY!