Cambodian Lemon Grass Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Cambodian | 1 | Servings | |
INGREDIENTS
| 2 | Boneless, skinless chicken | |
| breasts up to 3 | ||
| 4 | c | Water |
| 1 | Stalks of lemon grass | |
| pre-diced or dried | ||
| lemongrass OK add 1/2 – | ||
| cup up to 2 | ||
| 2 | t | Fish sauce |
| 1/2 | Handful of jasmine rice | |
| raw uncooked | ||
| 3 | Cloves of garlic, more if | |
| possible we use a whole | ||
| head | ||
| 1 | Piece of galanga 1/8-1/4 | |
| inch thickdried or | ||
| frozen | ||
| OK | ||
| Pepper, to taste we use | ||
| white and black about 2 | ||
| teaspoons on a mild day | ||
| 1/4 | c | Scallions, the term I prefer |
| over green onions | ||
| 1/2 | c | Basil leaves, sweet thai |
| holy cinnamon lemon | ||
| etc. and/or mint leaves | ||
| Please do not used dried | ||
| basil it crocks the | ||
| taste | ||
| 1 1/2 | t | Lemon juice or lime juice |
| or juice of 1/2 lemon | ||
| Chile paste, to taste – you | ||
| can always add more see | ||
| below -or- | ||
| 2 | Minced chiles, your choice | |
| up to 3 | ||
| 5 | Kaffir Lime leaves or 2 | |
| teaspoons of grated lime | ||
| peel | ||
| 1 | Sprig of cilantro |
INSTRUCTIONS
1 Place 4 cups of water in a pot. Add garlic, rice, fish sauce, pepper, galangal, and heat to boiling. While heating, bruise the lemon grass stalk(s) with the back of a cleaver and tie into knot. Drop lemon grass into stock pot(while it is heating). Dice chicken breasts into cubes and add to stock pot. Boil & stir. While chicken is cooking (turning white), chop scallions and place into bowl. Add basil and/or mint leaves, lemon and/or lime juice, chiles and/or chile paste, plus the lime leaves and/or lime rind and cilantro. After the chicken had boiled, scoop off the bubbly, white froth. Discard froth. Stir and pour into bowl with scallions, et. al. The broth will cook the leaves. Stir gently and serve immediately. As usual, serve with jasmine rice for 2 hungry people or 3-4 not quite as hungry ones. This is a meal I make 3-4 time a week. Just rice and the soup. Posted to CHILE-HEADS DIGEST V3 #309 by JOHNION@aol.com on Apr 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1488
Calories From Fat: 291
Total Fat: 31.9g
Cholesterol: 298.1mg
Sodium: 6431.8mg
Potassium: 3689.1mg
Carbohydrates: 114.9g
Fiber: 27.6g
Sugar: 38.7g
Protein: 178.5g