Something Like Thai Soup

2 boneless, skinless chicken thighs - chopped
1 medium onion, chopped
1 medium red bell pepper, chopped
2 medium waxy potatoes, diced
1 medium carrot, diced
4 stalks of lemon grass, white parts only - whole
1 small can water chestnuts, drained
Zest and Juice of 2 limes
1 small can sliced bamboo, drained
2 TBS crushed red pepper flakes
2 cans coconut milk
6 cups chicken broth
Vegetable oil
Salt and Pepper

Coat the bottom of a heavy soup pot with the vegetable oil and add the red pepper flakes, heat until the peppers begin to sizzle. Sprinkle the diced chicken with salt and pepper and add to the oil, stirring to separate the chicken. Cook for 2 minutes and then add the chopped onion, bell pepper, carrot and potato. Cook for 5 minutes and then add the lemon grass. Cover with chicken broth. While the soup begins to heat back up, add the zest, lime juice, bamboo and water chestnuts. Bring to a boil and cook for 5- 7 minutes. Add the coconut milk, cook for 3 minutes more and serve.