Lemon Chicken Soup

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


Serves 4

 
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