Title: Kai tom khing (chicken soup with lemon & ging
 Categories: Thailand, Soups/stews
      Yield: 1 Servings
 
      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

MMMMM--------------------------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.