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Thai Soup For Marty

ethnic, poultry, soups

1 1/2 cup cubed chicken breast
1/2 cup chinese straw mushroom
4 each to-5 c water
1 each stalk of lemon grass-cut in
1 pinch dry galanga
1 each green onion-cut into 1 pcs
1 each small fresh tomato cut up
2 each to-3 coriander leaves cut u
1 each fresh green chili pepper-sl
2 teaspoon fresh lemon juice
1 single fish sauce or to taste
1/4 teaspoon ground red cayenne pepper
7 each to-8 fresh mint leaves

Directions: In a med sauce pan, cook chicken in boiling water for 10 minutes. Add lemon grass and galanga and cook 7-8 minutes longer. Add remaining ingredients EXCEPT for the mint leaves and lemon juice, and simmer on low heat about 15- 20 minutes. Remove from heat. Stir in lemon juice. Sprinkle with mints. Serve hot with rice.

Yield: 4 servings

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