Thai soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cubed chicken breast |
| ½ | cup | Chinese straw mushroom |
| 4 | eaches | To-5 c water |
| 1 | each | Stalk of lemon grass-cut in |
| 1 | pinch | Dry galanga |
| 1 | each | Green onion-cut into 1\" pcs |
| 1 | each | Small fresh tomato cut up |
| 2 | eaches | To-3 coriander leaves cut u |
| 1 | each | Fresh green chili pepper-sl |
| 2 | teaspoons | Fresh lemon juice |
| 1 | x | Fish sauce or to taste |
| ¼ | teaspoon | Ground red cayenne pepper |
| 7 | eaches | To-8 fresh mint leaves |
Directions
Directions: In a med sauce pan, cook chicken in boiling water for 10 minutes. Add lemon grass and galanga and cook 7-8 minutes longer. Add remaining ingredients EXCEPT for the mint leaves and lemon juice, and simmer on low heat about 15- 20 minutes. Remove from heat. Stir in lemon juice. Sprinkle with mint. Serve hot with rice.