From the menu of ... Doc Chey's

A. We’ve done the nutritional count for this recipe at four servings, but at Doc Chey’s, you’ll receive a generous double portion. Chicken base is a concentrated substitute for chicken stock and can be found in the soup aisle of your grocery store. If you don’t have poached chicken breast on hand, add a raw chicken breast to the water in the first step, then remove it when straining the stock. Cut the cooked chicken into bite-size pieces and return to the soup. Rice vermicelli noodles are also called rice sticks and are found at Asian markets or DeKalb Farmers Market. The cream of coconut makes for a sweet counterpoint to the fish sauce and spice.

Doc Chey’s Coconut Chicken Soup

Hands on: 30 minutes

Total time: 1 hour, 10 minutes

Serves: 4

4 cups water

1 (14-ounce) can cream of coconut

1 1/2 tablespoons chicken base

20 stalks cilantro

2 teaspoons minced fresh ginger

1 stalk lemongrass, bottom half only, roughly chopped

1 quarter wedge of lime

3 tablespoons fish sauce

1 tablespoon granulated sugar

1 pinch red chile flakes

3 cups softened rice vermicelli noodles

1 cup julienned red peppers

1 cup sliced onions

1/2 cup sliced mushrooms

1 cup poached chicken breast, diced

Chili oil

Lime wedges

In a large saucepan, combine water, cream of coconut, chicken base, cilantro, ginger, lemongrass and lime. Bring to a boil, then reduce heat and simmer 30 minutes. Strain and return to saucepan. Discard solids.

Add fish sauce, sugar and chile flakes. Stir until sugar is dissolved. Add vermicelli, red peppers, onions, mushrooms and chicken to hot soup stock and simmer until vegetables are slightly soft, about 10 minutes.

Ladle soup into four large soup bowls. Garnish with chili oil and lime wedge.

Per serving: 864 calories (percent of calories from fat, 29), 19 grams protein, 135 grams carbohydrates, 2 grams fiber, 29 grams fat (17 grams saturated), 44 milligrams cholesterol, 138 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of" in the subject line.