Chicken Soup with Lemon and Ginger (Kai Tom Khing)

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Title: Chicken Soup with Lemon and Ginger (Kai Tom Khing)
Yield: 1 Servings
Categories: Thai, Soups


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
2 Spring onions, chipped
1 pn Ground ginger

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.