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Measurements

Thai Soup

Yield: 4 Servings

1 1/2 c Cubed chicken breast
1/2 c Chinese straw mushroom
4 ea To-5 c water
1 ea Stalk of lemon grass-cut in
1 pn Dry galanga
1 ea Green onion-cut into 1" pcs
1 ea Small fresh tomato cut up
2 ea To-3 coriander leaves cut u
1 ea Fresh green chili pepper-sl
2 ts Fresh lemon juice
1 x Fish sauce or to taste
1/4 ts Ground red cayenne pepper
7 ea To-8 fresh mint leaves

Directions: In a medium sauce pan, cook chicken in boiling water for 10 minutes. Add lemon grass and galangal 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.


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