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Cambodian Chicken Soup




Source of Recipe


NPR


Recipe Introduction


(Adapted from Sokhen Mao by Joan Nathan)


List of Ingredients




1 four pound chicken
4 tablespoons Thai Basil
5 - 6 cloves garlic, peeled and crushed
3 stalks lemon grass, crushed
5 - 6 lime leaves
1 teaspoon salt or to taste
2 teaspoons sugar



Recipe



1 four pound chicken
4 tablespoons Thai Basil
5 - 6 cloves garlic, peeled and crushed
3 stalks lemon grass, crushed
5 - 6 lime leaves
1 teaspoon salt or to taste
2 teaspoons sugar

1. Place the chicken in a soup pot. Add water to cover, about 10 cups. Bring the water to a boil. Add the basil, garlic, lemon grass, lime leaves, salt and sugar to taste. Cover and simmer about an hour, or until the chicken pulls away from the bone.

2. When the chicken is cool enough the handle, pull the chicken meat away from the bone and peel it into strips. Put it back in the chicken and serve with ginger matzah balls

3. Yield: 10 servings