Title: Thai Soup for Marty
Categories: Soup Ethnic Chicken
Yield: 4 Servings
| 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 |
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.