By Michael Minorgan for Curtains Up minorganmichael@yahoo.com
CAMBODIAN CHICKEN LIME SOUP
Cambodian cuisine (Khmer cuisine) uses many fresh herbs, leaves , pickled vegetables and various dipping sauces and is greatly influenced by the bounty of food available alongside the mighty Mekong River that cuts through the very heart of Cambodia.
Khmer cuisine shares many commonalities with the cuisines of neighboring Thailand and Viet Nam although it uses less chilies, sugar and coconut milk. It has also draws heavily from the cuisines of France, China and to a lesser degree India.
Soups like this week’s recipe are normally always included in their meals of at least three or four dishes. Chilies are always served on the side allowing each person to add as much or little as they like. (1)
This week’s recipe can be adapted with seafood, fish or vegetables…..Enjoy!
Image and original recipe courtesy of www.khatiya-korner.com
(1) wikipedia
Ingredients
1 small Cornish chicken, cut into quarters
4 cups of water
2 lemongrass stalk, ends trimmed and pound
5-6 kaffir leaves
3-4 garlic, smashed
2 chicken bouillon cube
1-2 tablespoons lime juice
2 teaspoons sugar
1 tablespoon fish sauce
1 cup basil leaves
2-3 chillies (optional)
Method:
Bring water, lemongrass stalks and kaffir leaves to a boil. Add chicken bouillon cube. Stir to dissolve.
Add chicken pieces making sure they submerge in the stock. Cook until chicken is done. Cooking time will vary depending on the size of your chicken pieces. Once the chicken is cooked remove and continue to simmer the stock. Allow the chicken to cool. Then separate the meat and discard the bones. Shred the meat into pieces with your fingers.
Return the shredded chicken back into the stock followed by sugar and fish sauce. Stir to combine. Taste and adjust to your preference. Turn the heat off and add in the lime juice.
When serving, ladle to a bowl and add chopped basil leaves. Garnish with some chili peppers. This soup can be enjoy alone or as part of a meal with steamed rice.
