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Cambodian   -   Emerald Soup (Somlah Marakot)   adapted from The Elephant Walk Cookbook

Description
Ingredients
  • 1 Teaspoon Lemongrass
  • 1 Lime Lime Juice
  • 5 Cloves Garlic -- finely chopped
  • 1 Large Shallot -- finely chopped
  • 2 Teaspoons Galangal -- finely chopped
  • 2/3 Cup Water
  • 2 Pounds Chicken -- chopped
  • 3 Large Poblano Peppers -- seeded
  • 3 Large Cubanelle Peppers -- seeded
  • 1/4 Cup Olive Oil
  • 3 Cups Coconut Milk
  • 3 Tablespoons Fish Sauce
  • 1 1/2 Tablespoons Sugar
  • 2 Teaspoons Salt
  • 1 Teaspoon Shrimp Paste
  • 1 Cup Chicken Broth
  • 1 Cup Peas
  • Basil Leaves -- for garnish
  • Thai Chiles -- sliced for garnish
Directions Blend in blender, lemon grass, lime juice, garlic, shallot, galangal, and water about 2 minutes and set aside. Chop peppers fine. Set aside. Heat oil in large pot, add 1/2 cup of coconut milk, simmer until oil separated from the milk Add the spice paste and simmer for 5 minutes. Add fish sauce, sugar, salt, shrimp paste and chicken. Cook for 10 minutes. Add broth and remaining coconut milk. Return to a simmer, add peppers and peas and cook, partially covered, for another 15 minutes. Garnish with basil and chiles. Serve with rice.
Serves 4
Time to Make 0:00



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