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Tom Chude Gai Ma Noun
Lemon Chicken Soup
2 cans (10 3/4 oz.) chicken broth (or about 3 C)
1 stalk lemongrass, bottom 1/3 cut into 1" pieces (sub with 1 TBS grated lemon peel)
10 oz. boneless, skinless chicken breast halves, cut into 3/4" pieces
1 C bite-sized fresh cauliflower, or 1 C frozen-thawed chopped cauliflower
1 tomato, cut into 8 wedges
1/2 C fresh mushrooms, sliced (or one 3 oz. can, sliced & drained)
1 tsp. sugar
2 TBS bottled fish sauce
1-1/2 TBS lemon juice
Bring broth to a boil over high heat in a large saucepan. Add lemongrass and reduce heat to medium. Cook, uncovered, for about five minutes or until broth has a lemony taste. Add the chicken, cauliflower, tomato and mushrooms. Cook uncovered for three or four minutes, or until chicken and cauliflower are tender. Add the sugar, fish sauce and lemon juice; mix well. Serve hot in individual soup bowls.
Related Link:
Food Fare Culinary Collection: Thai Cookery
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