Thai Soup For Martychicken, ethnic, soups 1 1/2 cup cubed chicken breast 1/2 cup chinese straw mushroom 4 to-5 c water 1 stalk of lemon grass-cut in 1 pinch 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 teaspoon fresh lemon juice 1 fish sauce or to taste 1/4 teaspoon ground red cayenne pepper 7 to-8 fresh mint leaves 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. |
