Soup:

• 1 tablespoon olive oil
• 4 pheasant legs bone-in, skinless
• 4 pheasant breast bones or other bones, optional
• 5 cloves garlic smashed
• 3 inches fresh ginger peeled and cut into slices lengthwise
• 1 talk lemongrass cut into thirds, and split in half lengthwise
• 4 green onion cut into thirds
• 1 jalapeno pepper sliced
• 2 tablespoon red curry paste
• 4 cups pheasant stock or chicken stock
• 2 cups water
• 2 tablespoon fish sauce
• ½ tablespoon soy sauce
• 12 oz shiitake mushrooms fresh, stalks removed and sliced (save stalks for broth
• 2 cans coconut milk 13.66 oz each
• 1 lime juiced

Toppings/Other Ingredients:

• 2 tablespoon olive oil
• 6 pheasant breast boneless, skinless
• black pepper to taste
• salt to taste
• 4 ½ sticky rice cooked
• 1 manzano pepper thinly sliced or finely diced
• 1 jalapeno pepper thinly sliced or finely diced
• 3 avocado ripe, sliced
• 6 radish thinly sliced
• 4 green onion thinly sliced
• ¾ cup microgreens
• ⅓ cup Thai basil cut into ribbons
• 1 lime cut into 6 wedges