Kai Tom Khing (Chicken Soup with Lemon and Ginger)

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Kai Tom Khing (Chicken Soup with Lemon and Ginger) Ingredients

2 tb Olive oil	2 sm Green chilies, sliced in
1 Clove garlic, chopped	2 Spring onions, chipped
12 oz Chicken breast, diced	1 pn Ground ginger
4 c Water	GARNISH
4 oz Straw mushrooms, chopped	Coriander leaves
2 tb Lemon juice

Instructions for Kai Tom Khing (Chicken Soup with Lemon and Ginger)

Heres 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 havent 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Uncategorized