Lemon Chicken Soup/Tom Chude Gai Ma Noun

Tagged: chicken soup, cook, lemon grass, mushrooms, rice, saucepan, Serve, tomato

What you need:

1/2 c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained
1 tsp. sugar
10 oz. boneless, skinless chicken breast halves, cut into 3/4-inch pieces
2 tbsp. fish sauce 1 1/2 tbsp. lemon juice
1 c. bite-sized pieces fresh cauliflower, or 1 c. frozen chopped cauliflower, thawed
1 tomato, cut into 8 wedges
1 stalk lemon grass, bottom one-third cut into 1-inch pieces, or 1 tbsp. grated lemon peel
2 10 3/4–oz. cans (about 3 c.) chicken broth

How to cook?

1. In a ample saucepan, accompany borsch to a abscess over aerial heat. Add auto grass and abate calefaction to medium. Cook, uncovered, for 5 minutes, or until borsch has a auto taste.

2. Add chicken, cauliflower, tomato,and mushrooms. Cook baldheaded for 3 or 4 minutes, or until craven and cauliflower are tender.

3. Add sugar, angle sauce, and auto juice. Stir well.

4. Serve hot over rice, or in alone soup bowls with rice on the side.

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