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 Cambodian - Emerald Soup (Somlah Marakot)
adapted from The Elephant Walk Cookbook
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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