Chicken Soup With Lemon & Ginger

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Chicken Soup With Lemon & Ginger

soups, thai

2 tablespoon olive oil
1 clove garlic, chopped
12 oz chicken breast, diced
4 cup water
4 oz straw mushrooms, chopped
2 tablespoon lemon juice
2 small green chilies, sliced in rings
2 spring onions, chipped
1 pinch ground ginger
----GARNISH----
1 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. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg; February 6 1991.