Name: Thai Clear Soup with Sweet and Sour Chile
Ingredients: 3 Chinese mushrooms, optional; 4 c Chicken stock, or less; 2 Garlic cloves; 1 tb Sliced pickled ginger; 1 1/2 tb Rice vinegar; 2 ts Soft brown sugar; 5 oz Skinless boneless chicken breast (one fillet, trimmed), very finely sliced; 4 Scallions, sliced; 2 Stalks lemongrass, halved lengthwise; 1 Red Thai chile; Salt; Freshly ground black pepper; Fresh cilantro leaves, to garnish

The redemption of an eternal soul is one sale that I, in my own strength, cannot accomplish. I need to know that, not so that I won’t preach the Gospel, but so that I won’t allow my presentation of the Gospel to be molded by what I think will finally get a response and close a sale. Instead of using all my powers to convict and change the sinner, while God stands back as a gentleman quietly waiting for the spiritual corpse, His declared spiritual enemy, to invite Him into his heart, I’m going to preach the Gospel like a gentleman, trying to persuade but knowing that I can’t convict and convert and change the sinner. Then we’ll see clearly just who can really call the dead to life.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats	Thai	Appetizer, Esh chile	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 Gordon-Smith (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 MC-Recipe Digest V1 #636 by
PATh <phannema@wizard.ucr.edu> on Jun 06, 1997

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