Thai Chicken Soup

2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger root
2 2 inch stalks lemon grass
2 teaspoons crushed red pepper (or to taste if you don't like a lot of spice)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 skinless, boneless chicken breast cut in thin strips
1/4 cup sliced green onion
1 red bell pepper sliced
3 cups water
1 (10 ounce) can coconut milk
1/4 cup fish sauce
1/2 cup sliced mushrooms
1/4 cup chopped fresh cilantro (optional)

Directions

In a large saucepan over medium heat, heat peanut oil. Stir in garlic and ginger. Cook 2-3 minutes. Add coconut milk, 1 c. water, lemon grass, red pepper, coriander, cumin and chicken. Stir until chicken is white, 5 minutes. Stir in the rest of the water, fish sauce, bell pepper and green onion cook until tender. Simmer until chicken is thoroughly cooked and flavors are well blended, 15 minutes. Add mushrooms and cook 5 more minutes. Add cilantro cook 2 more minutes.

I like to serve this with rice.

*from Closet Cooking, via Suzy!!