*  Exported from  MasterCook  *
 
             CHICKEN SOUP WITH LEMON AND GINGER (KAI TOM KHING)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive oil
    1                    Clove garlic, chopped
   12       oz           Chicken breast, diced
    4       c            Water
    4       oz           Straw mushrooms, chopped
    2       tb           Lemon juice
    2       sm           Green chilies, sliced in
                         -rings
    2                    Spring onions, chipped
    1       pn           Ground ginger
                         -----GARNISH-----
                         Coriander leaves
 
   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.
  
 
 
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