Thai Basil Chicken Soup with Asparagus and Mushroom Filled Crepes and Thai Basil Butter on Toasted Baguette

Thai Basil Chicken Broth:

1 whole chicken, (about 2 1/2 to 3 pounds)

12 ounces shiitake mushrooms, stems and caps separated, reserving caps for crepes

1 celery stalk, cut in half

1 medium carrot, peeled and cut in half

1 medium onion, skin removed and cut in half

1 lemongrass stalk, bruised

1 bunch fresh Thai basil, stems and leaves

1 tablespoon smashed fresh ginger

1 red Thai chile split, seeded if no heat is desired

Peel of 1 lime

2 bay leaves

1 tablespoon black peppercorns

Thai Basil Soup Garnishes:

Thai Basil Chicken Broth, recipe above

Red finger chile, optional

1 1/2 tablespoons sugar

1/4 cup fish sauce

Juice of 2 limes

Kosher salt

Leg meat, reserved from Thai Basil Chicken Broth

4 plum tomatoes, quartered, seeded and cut into 1/2-inch triangles

1/2 cucumber, peeled, seeded and sliced

1 bunch green onion, chopped

1 teaspoon sesame oil

1 lime, cut into quarters

Fresh Thai basil, stems and leaves

Asparagus and Mushroom Filled Crepes, recipe follows

Thai Basil Butter on Toasted Baguette, recipe follows

Asparagus and Mushroom Filled Crepes:

Egg Crepes

1/4 cup butter

1 tablespoon finely minced fresh ginger

6 eggs

1/3 cup 2-percent milk

1 teaspoon sesame oil

Salt

Filling for Crepes

3 tablespoons vegetable oil

Shiitake mushroom caps, julienned (from Thai Basil Chicken Broth recipe)

1 bunch asparagus, thick ends removed, spears blanched in salted water

Salt and freshly ground black pepper

Thai Basil Butter and Baguette:

1 bunch fresh Thai basil, washed, rinsed and leaves picked

1 cup butter, melted on low heat and cooled

1/2 baguette, toasted and cut into 4 pieces