Cambodian Lemongrass Chicken Soup
My Khmer sons both love this soup at our favorite Cambodian restaurant, Chez Sovan, in San Jose, CA. This is my attempt to match the flavors at home. My oldest son’s comment on trying the soup was, Mmm so close, make some more! Serve with warm baguette.
INGRIDIENT
DIRECTION
Step: 1
Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
Step: 2
Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
Step: 3
Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
Step: 4
Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
Step: 5
Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.
NUTRITION FACT
Per Serving: 273 calories; protein 21.4g; carbohydrates 33.9g; fat 8.6g; cholesterol 49.2mg; sodium 1209.1mg.
The word “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.
