Cambodian Lemon Grass Soup

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Title: Cambodian Lemon Grass Soup
Yield: 1 Servings


------------------------------IN THE STOCK POT------------------------------
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 - 1
-cup) (up to 2)
2 ts Fish sauce
1/2 Handful of jasmine rice
-(raw, uncooked)
3 Cloves of garlic (more if
-possible, we use a whole
1 Piece of galanga 1/8-1/4
-inch thick(dried or frozen
Pepper (to taste) (we use
-white and black, about 2
-teaspoons on a mild day)

--------------------------------IN THE BOWL--------------------------------
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 ts 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
1 Sprig of cilantro

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 on Apr 29, 1997