Borrowed from early Chinese palace cooks, this dish has a distinctive “Thai packaging.”

Ingredients:

• 2 Cans chicken broth, or about 3 cups of homemade stock
• 1 Stalk skinned lemon grass, bottom 1/3 cut into 1-inch pieces
• 10 Oz skinless, boneless chicken breast cut into ¾ -inch pieces
• 1 Cup bite-sized fresh cauliflower
• 1 Tomato cut into 8 wedges
• 1/3 Cup sliced fresh mushrooms
• 1 Tsp sugar
• 2 Tbsp fish sauce
• 1 ½ Tbsp lemon juice

Procedure:

1. In a large saucepan, boil broth and lemon grass, uncovered, for 5 minutes
2. Add chicken, cauliflower, tomato and mushrooms
3. Cook uncovered until tender
4. Add sugar, fish sauce, lemon juice and stir well
5. Serve in individual bowls