Cambodian Chicken Lemongrass Soup
Source of Recipe
THE WEB
List of Ingredients
2 chicken breast halves or 4 chicken thighs, skinned and deboned
4 cups canned chicken broth
1 heaping teaspoon sugar
3 pieces fresh lemongrass (each 3 inches long), washed and smashed with the side of a cleaver
Juice of 1 to 11/2 limes, de-
pending on flavor and juici-
ness
1 tablespoon chopped cilantro, plus more for garnish (op-
tional)
2 tablespoons chopped holy basil (not Italian sweet basil; see note), plus more for garnish (optional)
About 1 cup cooked rice (left over from a Chinese meal is fine)
Lime slices or wedges (optional
Recipe
1. Place the chicken in a pot of water and bring to a boil. Cover, remove from heat, and let stand for 15 minutes. Drain and set aside to cool. Cut chicken into 1-inch cubes or shred it; set aside.
2. In a large soup pot, combine the canned broth, sugar, lemongrass and lime juice. Simmer for 30 minutes. Add chicken and, if using, the 3 tablespoons herbs.
3. To serve, spoon a mound of rice into a soup bowl and ladle the hot soup over it. (The reason you aren't putting the rice into the soup is that it would absorb the soup, especially if there is leftover soup. It is best to add the rice to every serving.) If desired, garnish with more herbs, float a lime slice in each bowl, or serve with lime wedges.
Note: The recipe for this very healing soup may be doubled, tripled or whatever. All ingredient amounts are approximate, so play with them to suit your taste.
Holy basil has purplish stems and a licorice flavor. It is sold in Asian markets.
Serves 4.
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