Serve with
- four cups hard-boiled rice
Serves 4
Serving size: a pair of cups soup, one cup hard-boiled brown rice
Ingredients/Shopping list
- ½ cup polished rice
- Paste
- 2 stems lemongrass (white half only), thinly sliced
- 2 cloves garlic
- ½ piece stalk
- 1 inch cube galangal
- 5 lime leaves
- ½ teaspoon turmeric
- 1½ tablespoons oil
- 1 tablespoon fish sauce
- ½ tablespoon sugar
- ½ teaspoon salt
- 1 pound chicken thighs, on bone, with skin and fat removed
- 5 cups water
- 3 medium Asian eggplants
- ¼ medium fuzzy squash melon (about ½ pound)
- ¼ medium herb squash (about ½-¾ pound)
- ¼ giant green papaya (about ½ pound)
- ¼ pound Asian (long) green beans
Preparation
- Cook the polished rice in a very pan on medium-high until dark brown, stirring oftentimes, and then grind it into a really fine powder.
- Grind the ingredients for the paste in a very blender or pound them with a mortar and pestle till they create a fine paste. Slice the chicken into regarding ½ in. slices, as well as the bone.
- Peel and slice the fuzzy squash. Slice the green beans into a pair of inch long pieces. Peel and thinly slice the papaya. Peel the herb squash and cut it into one in. chunks. Slice the eggplants in 0.5 and take away the stems.
- Heat the oil in a very pot and add the paste, fish sauce, sugar, and salt. Cook regarding five minutes, to unharness the flavor of the paste, then add the chicken. Brown the chicken, then add the water. Add all alternative ingredients. Cook for regarding 10-15 minutes a lot of, till the vegetables are tender.
- Reduced Na (less fish sauce)
- multiplied fiber/reduced simple carbohydrate (brown rice rather than white rice)
Chicken Mixed Vegetable Soup (Somlaw Koko Khmer)
4/
5
Oleh
Unknown
