Sweet and Sour Chicken Soup

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

A Jewish rabbi and a Catholic priest met at the town's annual 4th of
July picnic. Old friends, they began their usual banter. "This baked ham
is really delicious," the priest teased the rabbi. "You really ought to
try it. I know it's against your religion, but I can't understand why
such a wonderful food should be forbidden! You don't know what you're
missing. You just haven't lived until you've tried Mrs. Hall's prized
Virginia baked ham. Tell me, rabbi, when are you going to break down and try it?"

The rabbi looked at the priest with a big grin and said, "At your wedding."

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                            TODAY'S RECIPE
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The seasoning used in this soup give it a unique flavor you might
associate with your favorite Thai restaurant. If Thai basil isn't
available, use whatever type you can get.

Sweet and Sour Chicken Soup

1 Tbs (15 ml) vegetable oil
6-8 shallots, thinly sliced, or 1 medium onion, chopped
1/2 tsp (2 ml) hot red pepper flakes, or to taste
6 cups (1.5 L) chicken stock
1 skinless, boneless chicken breast half, very thinly sliced
3 Tbs (45 ml) Thai fish sauce, or to taste
2 Tbs (30 ml) lemon juice, or to taste
1 Tbs (15 ml) sugar, or to taste
Salt and white pepper to taste
1/4 cup (60 ml) chopped fresh Thai basil for garnish
1 scallions (spring onion), thinly sliced for garnish

Heat the oil in a large pot over high heat and saute the shallots and
red pepper flakes until softened but not browned, about 5 minutes. Add
the chicken stock and bring to a boil. Add the chicken meat, fish sauce,
lemon juice, sugar, salt, and white pepper and simmer just until the
chicken is cooked through, about 3 minutes. Garnish with basil and scallions.
Serves 4 to 6.
Received on Sun Sep 6 18:51:23 2009