BEFORE
This attempt at slow cookin' proved, I still have a lot to learn!
Notice my before pic above...It may appear delish at first, but look closer and you will notice a big mistake!
I sliced the chicken, peppers, onions, carrots and shrooms with pure perfection. Then I added the lemon grass (FYI: Do NOT eat this alone!), garlic, ginger and crushed red pepper; covered and crocked on HIGH for 3 hours.
I decided to create a nice outdoor setting, allowing us to really enjoy this meal. Unfortunately, our first bites tasted like pure fire!
I began sweating and turning red right away, quickly motioning for everyone to move inside. The A/C felt great, but I was still breathing fire!
My Mom kept asking, "What did you add to make this so spicy?" I started listing the ingredients: cilantro, garlic, ginger and crushed red pepper. As we reviewed the recipe I instantly knew what happened.
The recipe calls for only a teaspoon of crushed red pepper and I added a tablespoon (you may recall I did this once before, preparing the Asian Chicken Soup)!
Although the veggies tasted amaz, this soup was a hot mess.
I'm not going to let this get me down...I loved experimenting with the coconut milk and can not wait to perfect this recipe. Next time I will make sure to pay closer attention to the measurements.
AFTER
Tips & Tricks:
- Chef Mimi 
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The soup was a beautiful color, the vegetables were crisp not limp with a fresh crunch. We were to dine on the back porch with a salad and our soup. There was one problem...the soup was spicy and hot to the palate. We couldn't figure out why until Chef Mimi discovered she used a TB instead of a TSP for the crushed red pepper! Yikes. Otherwise one Pepcid later solved the issue. OOPS. I still ate 90% of it too! Love, Mom
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