Chicken soup with lemon & ginger (kai tom k
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Clove garlic, chopped | |
| 12 | ounces | Chicken breast, diced |
| 4 | cups | Water |
| 4 | ounces | Straw mushrooms, chopped |
| 2 | tablespoons | Lemon juice |
| 2 | smalls | Green chilies, sliced in rings |
| 2 | Spring onions, chipped | |
| 1 | pinch | Ground ginger |
| Coriander leaves | ||
Directions
GARNISH
Here's another simple recipe. Straw mushrooms are available canned in the Oriental section of many supermarkets or fresh in Asian groceries. Enoki mushrooms would probably be a good substitute, although I haven't tried that...
Heat the oil in a saucepan or wok and fry the garlic until soft but not brown.
Add the chicken and stir-fry for 5 minutes. cool a little. Add the water and mushrooms. Bring to the boil and simmer for 10 minutes.
Add the lemon juice. Cover, and cook gently for a further 10 minutes.
Add the chilies, spring onions and ginger. Remove from the heat.
Sprinkle with coriander leaves before serving.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
Posted by Stephen Ceideburg; February 6 1991.