Gai tom khing (chicken soup with lemon & gi

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
1 \N Garlic clove; chopped
12 ounces Chicken breast, diced
4 cups ;Water
4 ounces Straw mushrooms; chopped
2 tablespoons Lemon juice
2 \N Serranos; sliced in rings
2 \N Scallion; chipped
\N \N Ginger, ground
\N \N Cilantro, fresh
\N \N --- Discover Thai Cooking
\N \N Chaslin, Canungmai and Tettoni
\N \N per Stephen Ceideburg
\N \N Fidonet COOKING echo


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.

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