Extremely Spicy Thai Soup

• 1 Cup Cooked Chicken - chopped
• 64oz Homemade Chicken Stock or 32oz (1 box) Low-Sodium Boxed Chicken Stock
• 1 16oz Can Coconut Water
• 1/2 Large Onion - thinly sliced
• 1 Stalk Lemongrass - lower section minced (optional)
• 1oz Ginger - peeled and sliced
• 1 Cup Shiitake Mushrooms - sliced
• 1 Handful Spinach - rough pick
• 1 Small Bunch Fresh Thai Basil (optional)
• 1/4 Cup Red Bell Pepper - julienned
• 2-3 Garlic cloves - smashed and chopped
• 1 Jalepeno - minced (optional)
• 1/4 Cup Dried Hot Chili Peppers or Dried Szechuan Peppers - rough chop
• 1 Tsp Brown Sugar (optional)
• 1 1/2 Tbsp Chinese 5 Spice Powder
• 1 Tbsp Cayenne Powder
• 1 1/2 Tbsp Soy Sauce
• 1 Tsp Fish Sauce
• 1 Dash Nutmeg
• Salt to Taste
• Squeeze Lime Juice

1. Pour stock in a large pot and bring up to simmer.
2. Add garlic, ginger, onions, chili, jalepeno, 5 spice, cayenne and lemongrass to the stock and steep for 10 minutes.
3. Add coconut water, soy sauce, fish sauce, brown sugar, bell pepper and mushrooms and continue to simmer for 5 minutes
4. Add chicken, basil, spinach, nutmeg, lime and simmer for 5 more minutes. Add salt to taste.
5. Bing Bam Boom. If it's spicy as hell, then you've done your job. Enjoy!

chicken, coconut water, onion, section, ginger, shiitake mushrooms, handful spinach, basil, red bell pepper, garlic, jalepeufo, peppers, brown sugar, cayenne powder, soy sauce, sauce, nutmeg, salt, lime juice

Taken from www.epicurious.com/recipes/member/views/extremely-spicy-thai-soup-51132601 (may not work)