My Thai Soup

• Chicken parts for stock
• 3 stalks Lemon Grass
• 2 tbls Lime juice
• 1/4 cup Onion
• 1 tbls Parsley
• 2 Bay Leaves
• 2 Carrots
• 2 Celery stalks
• chili flakes to taste
• 1 cup Corn
• 1/2 cup Red Pepper
• 1 cup Coconut Milk
• Vermicelli
• salt to taste

1. Add chicken parts to water in soup pot.
2. Slice and bruise the lemon grass to release the flavour. Add to pot
3. Coarsely chop 1 of the carrots, 1 stalk celery and onion. Add to pot. Also add celery leaves.
4. Add bay leaves and parsly to pot.
5. Simmer for one hour.
6. Remove some of the chicken meat. Leave bones in pot.
7. Simmer for at least one more hour. Skim off fat every 30 minutes.
8. Strain and discard solids.
9. Return broth to the boil.
10. Slice remaining celery and carrot. Add to the pot
11. Cook for 10 minutes.
12. Add corn and chicken meat.
13. Cook for 10 minutes
14. Reduce heat to simmer.
15. Add diced red pepper, coconut milk
16. Add red pepper flakes and salt to task
17. Simmer for 15 minutes.
18. In the last 5 minutes add vermicelli.

chicken, lime juice, onion, parsley, bay leaves, carrots, celery, chili flakes, corn, red pepper, coconut milk, vermicelli, salt

Taken from www.epicurious.com/recipes/member/views/my-thai-soup-50024306 (may not work)