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Cambodian   -   Khmer Chicken Soup With Eggplant (Somlah Machou Mouan)   adapted from The Elephant Walk Cookbook

Description
Ingredients
  • 4 Medium Dried New Mexican Chiles
  • 1 Tablespoon Lemongrass
  • 1 Tablespoon Galangal -- finely chopped
  • 2 Medium Shallots -- finely chopped
  • 5 Cloves Garlic -- finely chopped
  • 1/2 Teaspoon Turmeric
  • 1 Lime Lime Juice
  • 1 Teaspoon Shrimp Paste
  • 1 Cup Water
  • 2 Tablespoons Olive Oil
  • 1/4 Cup Coconut Milk
  • 1 Pound Chicken -- chopped
  • 4 Cups Chicken Broth
  • 2 Teaspoons Sugar
  • 1 Teaspoon Fish Sauce
  • 1 Teaspoon Salt
  • 3 Medium Asian Eggplants -- cubed
  • 1/4 Cup Tamarind Juice
  • Basil Leaves -- for garnish
Directions Blend, chiles, lemongrass, galangal, shallots, garlic, turmeric, lime juice, shrimp paste and water in blender. In stockpot, heat oil and add coconut milk, simmer for 2 minutes. Add spice paste and cook for 2 minutes. Add chicken and cook for 5 minutes, then stir in chicken broth, sugar, fish sauce and salt. When soup comes to a boil, reduce heat to low, add eggplant and tamarind juice. Simmer for 10 minutes. Serve, garnished with basil and rice.
Serves 4
Time to Make 0:00



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