Chicken Soup With Lemon And Ginger (Kai Tom Khing) 2 tablespoon olive oil 1 clove garlic chopped 12 oz chicken breast diced 4 cup water 4 oz straw mushrooms chopped 2 tablespoon lemon juice 2 small green chilies sliced 2 spring onions chipped 1 pinch ground ginger GARNISH: coriander leaves Straw mushrooms are available canned in the Oriental section of many supermarkets or fresh in Asian groceries. Heat the oil in a saucepan or wok and fry the garlic until soft but not brown. Add the chicken and stir-fry for 5 minutes. cool a little. Add the water and mushrooms. Bring to the boil and simmer for 10 minutes. Add the lemon juice. Cover, and cook gently for a further 10 minutes. Add the chilies, spring onions and ginger. Remove from the heat. Sprinkle with coriander leaves before serving. Yield: 1