Recipe: Lemon Chicken Soup (Thai)

LEMON CHICKEN SOUP

"The Thai love sharp flavors, and this popular soup, served throughout the country, satisfies with its delicious lemony tang. Shrimp, fish or crab can be substituted for the chicken."

2 (10 3/4 oz.) cans (about 3 cups) chicken broth
1 stem lemon grass, cut into 1-inch pieces, or 1 tbsp. dried lemon grass, soaked
1 whole chicken breast, skinned, boned and cut into bite-size pieces
1 cup cauliflower, cut into bite-size pieces, or 1 cup frozen chopped cauliflower, thawed
1 tomato, cut into 8 wedges
1/2 cup sliced fresh mushrooms or 1 (3-oz.) can sliced mushrooms, drained
1 tsp. sugar
2 tbsp. fish sauce
1 1/2 tbsp. lemon juice
hot cooked rice (to serve)

In a large saucepan, bring broth to a boil over high heat. Add lemon grass and reduce heat to medium. Cook, uncovered, for 5 minutes or until broth has a lemon taste.

Add chicken, cauliflower, tomato and mushrooms and cook, uncovered, for 3 to 4 minutes or until chicken and cauliflower are tender.

Add sugar, fish sauce and lemon juice. Stir well.

Serve hot over rice or in individual soup bowls with rice on the side.

Source: Cooking the Thai Way by Supenn Harrison and Judy Monroe