it might be climate change spicy coconut stew

There is a steady rain falling in the city. The ice fishermen still sit at their posts on the frozen lake waiting for a bite and no doubt watching the puddles form. On my trip around the lake this morning they seemed like the last stalwart members of some protest, some sit in for the way things were or could be. Perhaps they are.
I just got back from a run in this silvergray day and I am feeling so chilled there is only one thing to do - make soup! But it has to be a soup that will travel past your lips and straight to the bone core with its heat. This soup is based on a recipe that a friend who recently moved to Paris passed on to me - she is a lovely lady who fell in love with a Frenchman and they are lucky to have her there. I melded that recipe with recent experiences I've had with coconut based Thai soups. There is a tavern here in Madison, the Weary Traveler, that soothes my soul as soon as I walk in the door and one of my favorite meals there includes a soup much like this. There is a tangy sweet bite in the beginning followed by a kick of heat that will warm you like a shot through the heart.

I've discovered my favorite meal this winter requires a companion to participate in: a big bowl of this soup at the Weary, a pitcher of their dark Milk Stout brew, their Bad Breath Burger and a game of backgammon. Split the burger between you and your companion and do not be afraid to dip it in the delicious broth of the soup! It's the only way to go!

So here is my attempt at a similar soup. It did not come out nearly as spicy since I didn't have any Thai peppers on hand but it is still very delicious...

* 2 stalks of lemongrass chopped ( you don't eat this, just gives flavor)
* 2 inch piece of fresh ginger, skinned
* one package of chicken, trimmed and cubed, OR one package firm tofu, sliced into cubes or strips
* 2 carrots, grated or simply use the peeler to shred the whole carrot into nice long thin strips
* 2 limes (you'll be using the juice)
* 3 tablespoons fish sauce
* 1-2 jalapeño peppers chopped (or other hot peppers, can be jarred) OR 2 Thai peppers chopped (my preference)
* 2 cans of coconut milk (i think about 15 ounces each)
* about 7 cups of water
* some parsley or cilantro
* 2 handfuls of sliced mushrooms (any kind) optional
* 1 sliced red onion (also optional)
* 1 T bullion
* 2 T Thai curry paste (hot!)
* curry, cumin, salt, pepper to taste

* bring 7 cups water, bullion, curry paste, and spices to boil in a large pot
* add lemon grass and grate the ginger into the water and allow to simmer at least 10 min
* in the meantime, slice the chicken and/or tofu and place in a bowl with fish sauce and lime juice
* note: if you are using tofu I would slice it and then saute it and then marinate it - the tofu can be added to the soup at any time. The chicken must be added so that it has at least 30 min to cook.
* in small frying pan, saute the onions and mushrooms until golden on at least one side
* remove lemon grass stalks from soup, if you desire
* Add peppers and coconut milk to simmering broth
* Add sauteed veggies and raw carrots
* Add cilantro and allow for soup to simmer with lid off until chicken is done cooking or the broth has cooked down to the thickness desired (allow around 30 min for this).
* serve over jasmine or basmati rice