What do you think of this recipe I hodgepodged for Thai Coconut Soup?

Question

Ingredients:
2 stalks of any kind of grass
6 oz lime soda
4 shallots
1 can of wolf chili
6 oz ginger ale
1 cup canned mushrooms
1 packet of tarter sauce
1 quart chicken stock
1 box melted Edy's coconut fruit bars
1 cup grated carrots
Raisins mashed and mixed with olive oil
Salt and Black pepper to taste


Directions:
In a 2-quart sauce pan coated lightly with oil/raisn mix, sweat the grass, shallots, half the chili and ginger ale, for 3 minutes. Add the rest of the wolf chili and cook for 2 minutes. Add the mushrooms and deglaze with tarter sauce. Reduce by 50% and add the stock. Simmer and reduce by 10%. Whisk in the melted coconut bars and lime soda. Taste for seasonings.

Here was the original it was too expensive and I didn't know what all the ingredients were so I made it a little more "down to earth."

Ingredients:
2 stalks of lemongrass, white parts only, smashed
6 kaffir lime leaves, crushed
4 shallots, sliced � inch
3 Thai bird chiles, sliced with seeds (1/16 inch, stems removed)
2 slices fresh ginger
2 chicken breasts, skinned, sliced into � inch ribbons
1 cup sliced (1/4 inch) button mushrooms
� cup fish sauce
1 quart chicken stock
� cup coconut milk
Juice of 2 limes
1 cup grated carrots, tossed lightly with the juice of 1 lime and a touch of oil
Grapeseed oil to cook
Salt and Black pepper to taste


Directions:
In a 2-quart sauce pan coated lightly with oil, sweat the lemongrass, kaffir lime, shallots, chiles and ginger, for 3 minutes. Add the seasoned chicken and cook for 2 minutes. Add the mushrooms and deglaze with fish sauce. Reduce by 50% and add the stock. Simmer and reduce by 10%. Whisk in the coconut milk and lime juice.

Why disgusting? Is it the chili?

Answer 1

Sounds disgusting.

Try this one... it's not expensive. And if you can't find or afford lemongrass, just toss in a thick strip of lemon peel instead.

Thai Coconut Soup

4 cups chicken broth
1 lemongrass stalk, cut into 1-inch pieces and crushed
4 fresh kaffir lime leaves, torn in 1/2
1 (3”) piece fresh ginger, thinly sliced
1 pound, boneless, skinless chicken, cut into thin strips
1 (8-oz) can straw mushrooms, drained and rinsed
4 small green Thai chiles, sliced very thin
4 tablespoons fish sauce
2 tablespoons sugar
1 (13-oz) can coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup fresh chopped cilantro leaves
Salt and freshly ground black pepper

In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.

Answer 2

It sounds totally disgusting.