This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms).
Yield: 4 servings with other food, but is probably only enough for two if eaten separately.
* The number of red peppers is a personal choice. It can be as few as half a chile per diner, to as many as 8 to 10 per diner, but the dish should retain a balance of flavors and not be overwhelmed by the chili peppers. 8 to 12 chile peppers for this recipe seems to be a pretty good balance.
Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
From the kitchen of Martin James – Copenhagen, Denmark.
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