Recipe: Kai Tom Khing (Chicken Soup with Lemon and Ginger)
For 1 Persons
Category: Thailand, Soups/stews
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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