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 Khi Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Fruit; Poultry; Soup
The History of Recipes
Written recipes as an idea can be traced far back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these old recipes were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to academics is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Continuing our culinary historical journey, we find two interesting books which appeared in the fourteenth century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that we all know today, but instead descriptions of the types of meals on the menus of the nobility of that time. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. The introduction of these new tastes led to a torrent in cookery books, the majority of which are now in private collections. Over the succeeding few centuries, the powerful and wealthy competed with each other to serve up the most exotic meals, and as a consequence, the best chefs and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes of the day. When we get to the twentieth century, cook books were in high demand, mostly as a result of more people being able to read, people having increased spare time and having more disposable income. The TV revolution gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Chicken Soup With Lemon & Ginger (Kai Tom Khi recipe.
