CHICKEN SOUP WITH LEMON AND GINGER (KAI TOM KHING)

Ingredients

• •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

Directions

1. 1Heat the oil in a saucepan or wok and fry the garlic until soft but
2. 2not brown.
3. 3Add the chicken and stir-fry for 5 minutes. cool a little. Add the
4. 4water and mushrooms. Bring to the boil and simmer for 10 minutes.
5. 5Add the lemon juice. Cover, and cook gently for a further 10 minutes.
6. 6Add the chilies, spring onions and ginger. Remove from the heat.
7. 7Sprinkle with coriander leaves before serving.