Thai Coconut Chicken Soup

• 1 Tbs. peanut oil
• 1/2 tsp. fragrant sesame oil
• 1 c. yellow onion, chopped
• 1 Tbsp. minced garlic
• 8 oz. sliced fresh mushrooms
• 2-3 Jalapeno chilies, seeded and chopped fine
• 6 c. chicken stock
• grated zest of 2 lemons and the juice from them
• 1/2 tsp salt
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 2 Tbs. fish sauce (available at an oriental grocery)
• 2 tsp. sugar
• 1 tsp. ground turmeric
• 1/4 tsp. black pepper
• 1/2-3/4 pound cooked chicken
• 1/3 c. chopped fresh cilantro
• 2 Tbs. chopped fresh basil
• 1 can coconut milk
• 4 oz. rice stick noodles, optional

1. Heat the oils in a saute pan. Add the onions, garlic, mushrooms and jalapenos and saute until the onion is translucent.
2. Put the chicken stock in a soup pot, and add the onion mixture, spices, and chicken. Simmer for a while to let flavors meld. Add in the cilantro, basil, and coconut milk. Break up the noodles and add them if you're going to want them. Heat through, but don't boil thee soup before serving.

peanut oil, sesame oil, yellow onion, garlic, mushrooms, chilies, chicken stock, lemons, salt, ground coriander, ground cumin, fish sauce, sugar, ground turmeric, ubc, chicken, fresh cilantro, fresh basil, coconut milk, rice stick noodles

Taken from www.epicurious.com/recipes/member/views/-thai-coconut-chicken-soup-50087572 (may not work)