Gai tom khing (chicken soup with lemon & gi
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Garlic clove; chopped | |
| 12 | ounces | Chicken breast, diced |
| 4 | cups | ;Water |
| 4 | ounces | Straw mushrooms; chopped |
| 2 | tablespoons | Lemon juice |
| 2 | Serranos; sliced in rings | |
| 2 | Scallion; chipped | |
| Ginger, ground | ||
| Cilantro, fresh | ||
| --- Discover Thai Cooking | ||
| Chaslin, Canungmai and Tettoni | ||
| per Stephen Ceideburg | ||
| Fidonet COOKING echo | ||
Directions
GARNISH
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 fro a further 10 minutes. Add the chilies, spring onions and ginger. Remove from the heat. Sprinkle with coriander leaves before serving.