From the kitchen of Jean-Georges: Cooking At Home with a Four-Star Chef (Broadway Books, 1998)
Makes 4 servings
A more-or-less traditional Thai dish that has been on the Vong menu since its opening, this combines bright flavors and a lovely combination of colors. The soup is yellow, with brown shiitake, white chicken, and bright green cilantro peeking through the broth.
The base of this can be prepared in advance and, in fact, tastes better when it is done a day ahead.
To turn into a main course, increase the amount of chicken to a pound or more, and serve with white rice, which can be eaten on the side or spooned into the soup.