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Cambodian   -   Essential Rice Soup (B'baw Mouan)   adapted from The Elephant Walk Cookbook

  • 4 Quarts Chicken Broth
  • 1 Teaspoon Salt
  • 2 Pounds Chicken Pieces -- chopped
  • 2 Cups Jasmine Rice
  • 20 Cloves Garlic
  • 1/2 Cup Olive Oil
  • 3 Tablespoons Fish Sauce
  • 2 Teaspoons Sugar
  • 1/2 Teaspoon Salt
  • 1/4 Cup Dried Shrimp
  • 1/2 Pound Mung Bean Sprouts
  • 4 Medium Scallion -- finely chopped
  • 1/2 Cup Cilantro -- finely chopped
  • 1/3 Cup Kimchee -- chopped
  • Lime Wedges -- for garnish
  • Thai Chilies -- sliced for garnish
Directions Bring stock to a boil and add chicken and salt. Return to a boil, reduce heat and simmer for 15 minutes. Chop 2 cloves garlic and saute in 1 tablespoon oil for 30 seconds. Add rice and saute until the rices starts to just brown about 5 minutes. Add rice to the broth and return to a boil. Lower heat and simmer for 15 minutes. Add fish sauce, sugar, salt and continue cooking for another 15 minutes. Chop remaining garlic and saute in remaining oil for 2 minutes. Remove garlic with a slotted spoon and set aside. Add remaining ingredients to the soup, except lime wedges, sauteed garlic and chiles. Simmer for 5 minutes and serve with garnishes including garlic.
Serves 4
Time to Make 0:00

Printer version   6 Votes - Yum: 4.66667, Easiness: 2.83333, Speed: 3, Overall: 3.5 Rate this recipe

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