Thai Red Curry Soup

CHICKEN BROTH
3 quarts chicken broth
1 large carrot in chunks
3 stalks celery in chunks
1 large onion quartered
5 cloves garlic smashes
1 3 inch piece of ginger smashed
1 small turnip in quarters
2 boneless chicken breasts
2 bay leaves

Combine everything in a large pot and bring to boil - lower heat and simmer for 45 minutes.  Strain broth reserving chicken - let chicken cool and shred and reserve

for the soup

the chicken broth
3 serrano chilies seeded and thinly sliced
2 tbs ginger minced
1 stalk lemon grass split in half
3 cloves garlic minced
1 can coconut milk
1 red pepper seeded and thinly sliced
1 cup thinly sliced shitake mushrooms
juice of 4 limes
1 tbs lime zest
serrachi hot sauce to taste
2 tbs thai red chili paste
1 tsp cayenne pepper
1/2 cup cilantro
1/2 basil thinly sliced
shredded chicken
combine all the iingridents with the exception of the cilantro basil and chicken p bring to a boil and then simmer covered for 45 minutes right before serving add cilantro basil and chicken

Add as much hot sauce to taste (we use a lot)

Enjoy