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 c.) chicken broth
1 stalk lemon grass, bottom one-third cut into 1-inch pieces, or 1 tbsp. grated lemon peel
10 oz. boneless, skinless chicken breast halves, cut into 3/4-inch pieces
1 c. bite-sized pieces fresh cauliflower, or 1 c. frozen chopped cauliflower, thawed
1 tomato, cut into 8 wedges
1/2 c. sliced fresh mushrooms, or 1 3-oz. can sliced mushrooms, drained*
1 tsp. sugar
2 tbsp. fish sauce
1 1/2 tbsp. lemon juice
1. 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.
2. Add chicken, cauliflower, tomato, and mushrooms. Cook uncovered for 3 or 4 minutes, or until chicken and cauliflower are tender.
3. Add sugar, fish sauce, and lemon juice. Stir well.
4. Serve hot over rice, or in individual soup bowls with rice on the side.
Preparation time: 15 to 20 minutes
Cooking time: 10 to 12 minutes
* If you wish, a 4-oz. can of mushroom stems and pieces, drained, can be used in place of the 3-oz. can of sliced mushrooms.