Chicken Soup With Lemon And Ginger (kai Tom Khing) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 Clove: garlic, chopped
12 ounce: Chicken breast, diced
4 cup: Water,
4 ounce: Straw mushrooms, chopped
2 tbsp: Lemon juice,
2 small: Green chilies, sliced in rings
2: Spring onions, chipped
1 pinch: Ground ginger,
GARNISH
Coriander leaves,
Directions:
Heres 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 havent 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.
Source from luhu.jp
in the Oriental section of many supermarkets or fresh in Asian
groceries. Enoki mushrooms would probably be a good substitute,
although I havent 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.
Source from luhu.jp