Another Thai soup recipe

I think I like this recipe better than the version I posted a few years ago.

FOR STAGE 1
1 can coconut milk, then 2 cans water (or 1 can water, 1 can chicken broth)
1/2 t pepper,
1/2 t salt
1-2 chicken breasts
fistful of mushrooms, sliced

FOR STAGE 2
something hot-spicy (e.g. habanero sauce; 1/4t cayenne; 1/2 serrano, diced)
two med carrots, slivered or bias cut for visual
4 cloves garlic, chopped
2t (or more) fresh ginger, chopped
1/2 red bell pepper, slivered for visual
1/4 c lemon juice
2T cabbage, coarsely chopped

WHILE THE SOUP IS SIMMERING
fistful fresh basil, coarsely chopped
fistful fresh cilantro, coarsely chopped

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STAGE 1: Start heating a skillet to high. In a large saucepan, add the coconut milk, water, pepper, salt, turn up the heat to boil while you move to the chicken. In the hot skillet, sear the chicken on one side till it has some dark brown, flip briefly for slight cooking, but do not cook through. Cube and set aside for STAGE 3. Dry-sear the mushrooms in the chicken fry pan to reduce mushroom moisture, then brown with a tiny bit of oil or butter.

STAGE 2: While the mushrooms cook, do this for each of the stage 2 ingredients, in the order listed: prepare the item, then add it to the soup base. Reduce to simmer.

STAGE 3: Add the chicken and mushrooms to the soup base. Taste. Increase spiciness, lemoniness or saltiness as needed.

Right at serving time, stir in the basil and cilantro. Serve.