Wednesday, March 2, 2011

Cambodian Chicken Soup


I have another recipe of chicken soup in my blog call Easy Khmer Chicken Soup, is simple and easy to follow.

For the chicken stock
Half of chicken (wash it first)
Half of onion, quartered
3 cloves of garlic crushed
2 Kaffir lime leaves
1 big sliced of ginger
2 lemongrass stalk cut in half
And bruised
3 T of fish sauce or salt (if you use salt do less)

2 T fish sauce in a small bowl and Thai chili into thin sliced
1 Thai chili
Half of lime juice
Saw leaf
Or Thai Basil

In a big deep pot about 6 to 7 cups of water, add all the ingredients for the chicken stock together
Bring to a boil for 5 minutes then reduce heat and simmer for at least 1 to 2 hours till the chicken is done.
Skim off any fat that float on the top. If needed add a bit more water.

When the chicken is done turn the heat off, strain the stock and put it back in the pot, remove the skin from the chicken and shred the meat. You can throw away the rest of the spices.

To serve the soup
Turn the heat back on till boiling, in a serving bowl now add the shredded chicken into the bowl, ladle the hot stock over the meat, then garnish with cilantro, saw leaf, or Thai basil, squeeze lime juice over the soup. If need for salty add the fish sauce and chili to the soup.

Serve with cooked rice.

1 comment:

  1. Thank you for sharing some of your culture with us and thank you for the recipe. It looks delicious.