Ingredients
2 tbsp olive oil
1 clove garlic, chopped
12 oz chicken breast, diced
4 cup water
4 oz straw mushrooms, chopped
2 tbsp lemon juice
2 small green chilies, sliced in rings
2 spring onions, chipped
1 pinch ground ginger
GARNISH
1 coriander leaves
Directions
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.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg; February 6 1991.
Servings: 1 servings
Chicken Soup With Lemon & Ginger (Kai Tom K Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Fruit; Poultry; Soup
The History of Recipes
Historians have proved the existance of recipes back into the distant past, at least as far back into history as pharonic Egypt, and potentially, even further back. Having said that, in the main part, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
During Roman times around 25BC a man called Apicius assembled a number of scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he informs us how the cooks of his times made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like thyme, rue and asafoetida. In the fifteenth century, the Crusaders brought back many foods and spices from the East, including spices like parsley and basil. The introduction of these new foods and spices caused an outbreak in books on cookery, many of which are now in private cookery archives. By the arrival of the 1900s, recipe publications were in great demand, as a result of increased literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Chicken Soup With Lemon & Ginger (Kai Tom K recipe.
