| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Thai | Chicken, Ethnic, Soups | 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 | t | Fresh lemon juice |
| Fish sauce or to taste | ||
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 36
Total Fat: 4g
Cholesterol: 46mg
Sodium: 371.9mg
Potassium: 357.1mg
Carbohydrates: 14.4g
Fiber: 3.4g
Sugar: 4.3g
Protein: 21.7g