Tuesday Night Thai Soup

Ingredients:
- 1 chicken leg, skinned
- 1 lg. potato
- 2 carrots
- 1 lg. onion
- 1-1/2 inches of ginger, sliced thinly
- 2 cloves of garlic
- 1 red pepper
- 1 cup of mushrooms
- 1 lime, juiced
- 1/2 can coconut milk
- 4 cups water and chicken bouillon
- stock
- 10 stems of cilantro, roughly chopped

Directions:
- Roughly chop all of the veggies.
- Heat a large pot over medium-high heat and start to brown the onions.
- Add the garlic and ginger and stir.
- Salt and pepper the chicken and add to the pan.
- After the first side has browned, flip over and add all of the other veggies to the pan.
- Once the chicken is all brown, add the coconut milk, lime and water or stock.
- Adjust the salt.
- Bring to boil then turn down to a simmer and cook covered until the potatoes are soft, about 30 minutes.
- Remove the chicken and pull the meat off the bone.
- Chop and return to the pot.
- Add the cilantro at the last and stir.