INGREDIENTS

* 3 cups chicken broth
1/2 pound skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons minced fresh ginger root
2 tablespoons fish sauce, or to taste
1/4 cup fresh lime juice
2 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
1 egg, well beaten
sliced fresh mushrooms, desired quantity

DIRECTIONS

Pour the chicken broth into a saucepan, and bring to a boil. Add the chicken strips, and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Add the beaten and and stir quickly. Stir in the ginger, fish sauce, mushrooms and lime juice, heat to soften mushrooms. Sprinkle in the green onions and cilantro, and serve.

I serve with jasmine rice. I add some lemon zest at the end of cooking of the rice to bring out the aromatics of the jasmine rice.

* The original recipe called for 3 cups coconut milk and two cups of water, I prefer to use chicken broth.