Recipe - Thai Clear Soup With Sweet And Sour Chile

3 Chinese mushrooms, optional
4 cup Chicken stock, or less
2 Garlic cloves
1 tablespoon Sliced pickled ginger
1 One half tablespoon Rice vinegar
2 teaspoon Soft brown sugar
5 ounce Skinless boneless chicken
breast (one fillet,
trimmed), very finely
cut or sliced up
4 Scallions, cut or sliced up
2 Stalks lemongrass, halved
lengthwise
1 Red Thai chile
Salt
Freshly ground black pepper
Fresh cilantro leaves, to
garnish

If using the Chinese mushrooms, place them in a small bowl, cover with
boiling water and soak 30 minutes.

Place the stock, garlic, ginger, rice vinegar, and brown sugar in a pan and
heat, stirring constantly,until gently simmering. Add the chicken,
scallion, lemongrass. red chile, and Chinese mushrooms. Continue to simmer
for 15 to 20 minutes to cook the chicken and blend the flavors. Taste and
adjust the seasoning. Remove the lemongrass, then serve the soup, garnished
with fresh cilantro leaves.

Give brave person the chile.

Pat's note: Remove the chile. Cut 4 strips of raw, red bell pepper for
garnish and a coolant. Serve with cucumber spears.

See Basic Flavorings: Chiles (1996) Clare GordonSmith (ed). Prepared by
McRecipe List by patHanneman 06 Jun 97

Desc: Thai, Korean, and other Asian chiles may be green and/or red and
blazing hot, with a clear fiery taste. Short and skinny. May be used in
Kung Pao sauce. This clear soup calls for one small fresh red Thai chile.
Good quality, flavorful, competitive chicken stock is essential.

Recipe by: Basic Flavorings: Chiles Posted to MCRecipe Digest V1 #636 by
PATh phannema@wizard.ucr.edu on Jun 06, 1997