Cambodian Chicken Lime Soup

Cambodian Chicken Lime Soup

I’m revisiting an old dish I made awhile back this time sharing you my step-by-step recipe on how to make this classic delicious Cambodian comfort food called Chicken and Lime Soup (Sngor Jruk Sach Mon) ស្ងោរជ្រក់សាច់ម៉ាន់. This is probably similar to the Thai version of Tom Yum Soup with a clear broth.

This year I feel fortunate because one of my favorite herbs “Basil” is growing nicely in my garden. I used to plant basil before but there were more flowers than there are leaves, even though I pick the flowers early as soon as it comes up. I don’t know what went wrong that year. This year I planted two varieties, the Thai basil (purple stem) and the sweet basil known in Italian cooking. With just a few ingredients I have left I went ahead and made some Chicken and Lime Soup.

I remember this used to be my oldest brother favorite soup because it’s the only thing he knows how to make as it requires very little ingredients. When my Mother first visited Cambodia back around 1995 my Dad was left to take care of us and he too made this soup for us almost every single day, :mrgreen: again maybe it’s because that’s the only thing he knows LOL 😀 Alternatively, you can kick it up a notch by adding other vegetables like banana blossom, oyster mushrooms, lotus roots and many more.

Chicken Lime Soup Ingreidents

Chicken and Lime Soup
(Sngor Jruk Sach Mon)
ស្ងោរជ្រក់សាច់ម៉ាន់

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.

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