Thai Hot & Sour Soup

Ingredients:
4 large cloves garlic
1 piece ginger about 4-5" long
1/2 red bell pepper 
1/2 yellow bell pepper
1/2 medium yellow onion
1 good handful thai basil
3 thai peppers (long, red, extremely hot)
1 chili(?) pepper (fat, purplish-red, not hot, flavorful)
Hot sauce(s)
1/2 lb. soft tofu
1 lime
1 can coconut milk
2 packages chicken ramen (or 1 package asian noodles and 2 cans chick
stock)

Dice garlic into small pieces, but still chunky.  Remove the skin of the
ginger (try to loose as little of the meat below as possible) with a very
sharp knife.  Slice long slices of the outer meat (before it gets stringy
in the core) off of the ginger (parallel to the length of the piece).  Cut
these lengthwise too into 1/8" strips, then cut perpindicular like 2 or
three times (ie med length thin strips).  You can also dice up any small
nubs/brances on the root (deskinned, stringy core is ok).  Keep the
stripped core. Slice onions and bell peppers into long 1/4" strips .  Dice
peppers. Chop thai basil a little (leave buds whole or half if any).

Heat up a good sized pot and add oil.  Add garlic, ginger, onions,
peppers, and tofu.  Add hot sauces as you see fit, the more the merrier
(reccomendations: Auntie Soon's Hot Stuff, Tong Ot Sriracha, Tong Ot Toi,
a drop of Dave's Insanity, Tabasco). Sautee for about 3-5 minutes. Add
ginger core, basil, 4-5 cups of water and ramen soup packets (or chick
stock), juice of lime, and coconut milk.  Bring to a boil.  Add noodles.
Cook for 3 minutes (or length on asian noodles package).  Serve as
appetizer in small bowls or in large bowls for a meal.  A good lager,
light ale, or tropical juices (passion-orange, passion-orange-guava,
guava, etc) go quite well.  A dry white wine may work too.  Top with
ground peanuts and cilantro if you so desire.