Recipe - Kai Tom Khing (Chicken Soup With Lemon And Ginger)

2 tablespoon Olive oil
1 Clove garlic, chopped
12 ounce Chicken breast, minced
4 cup Water
4 ounce Straw mushrooms, chopped
2 tablespoon Lemon juice
2 small Green chilies, cut or sliced up 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 stirfry 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