Soup: Lemon Chicken Soup

Ingredients for 4 servings

8 oz skinless, boneless chicken breast, sliced 1/4-inch strips

1 stalk lemon grass, smashed and cut into 1-inch pieces

1/2 inch galangal root, thinly sliced

5 kaffir lime leaves, deveined and shredded

8 oz fresh tomatoes

2 oz button mushrooms

4 cups water

4 tbsp fish sauce

1 1/2 chili paste

4 tbsp lime juice

2 fresh not chilies

fresh coriander leaves

Preparation

Reserve the lemongrass, galangal, and lime leaves in a bowl.

Wash and cut tomatoes into 1-inch pieces and reserve. Cut mushrooms into haves and reserve.

Boil 4 cups water in a soup pot.  Add reserved lemongrass, galangal, lime leaves, and cook for 1 minute. Add fish sauce and cook for another minute. Add chili paste and reduce heat to medium.  Add tomatoes and cook for 2 to 3 minutes or until the broth bubbles again.  Add mushrooms and cook for one minute.

turn heat to high heat and ad the chicken strips.  Stir to separate the strips and cook for 5 minutes or until the chicken is done.

Add 4 tbsp lime juice and stir.

Crush the fresh chilies and cut in half.  Add the chilies to the soup and turn off heat.  transfer to a soup bowl, top with fresh coriander leaves,and serve immediately.

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