Kai Tom Khing (Chicken Soup With Lemon And Ginger)

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Garlic - chopped
12 oz	340g	Chicken breast - diced
4 cups	948ml	Water
4 oz	113g	Straw mushrooms - chopped
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Green chilies - sliced in (small)

Recipe Instructions

2 Spring onions -- chipped 1 pinch 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

Source:
Colonel I. F. K. Philpott

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