| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Soups, Ethnic, Chicken |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cubed chicken breast |
| 1/2 |
c |
Chinese straw mushroom |
| 4 |
|
To-5 c water |
| 1 |
|
Stalk of lemon grass-cut in |
| 1 |
pn |
Dry galanga |
| 1 |
|
Green onion-cut into 1" pcs |
| 1 |
|
Small fresh tomato cut up |
| 2 |
|
To-3 coriander leaves cut u |
| 1 |
|
Fresh green chili pepper-sl |
| 2 |
ts |
Fresh lemon juice |
|
|
Fish sauce or to taste |
| 1/4 |
ts |
Ground red cayenne pepper |
| 7 |
|
To-8 fresh mint leaves |
INSTRUCTIONS
Directions: In a med sauce pan, cook chicken in boiling water for 10
minutes. Add lemon grass and galanga and cook 7-8 minutes longer. Add
remaining ingredients EXCEPT for the mint leaves and lemon juice, and
simmer on low heat about 15- 20 minutes. Remove from heat. Stir in lemon
juice. Sprinkle with mints. Serve hot with rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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