~ Chicken soup with lemon and ginger (kai tom khing) Recipe ~

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
 
  Here's 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 haven't 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.