Recipe - Cambodian Lemon Grass Soup

IN THE STOCK POT
2 Boneless, skinless chicken
breasts (up to 3)
4 cup Water
1 Stalks of lemon grass
(pre minced or dried
lemongrass OK, add One half 1
cup) (up to 2)
2 teaspoon Fish sauce
One half Handful of jasmine rice
(raw, uncooked)
3 Cloves of garlic (more if
possible, we use a whole
head)
1 Piece of galanga 1/81/4
inch thick(dried or frozen
OK)
Pepper (to taste) (we use
white and black, about 2
teaspoons on a mild day)

IN THE BOWL
One fourth cup Scallions (the term I prefer
over green onions)
One half cup Basil leaves (sweet, thai,
holy, cinnamon, lemon,
etc.) and/or mint leaves
(Please do not used dried
basil, it crocks the taste)
1 One half teaspoon Lemon juice or lime juice
(or juice of One half lemon)
Chile paste (to taste) you
can always add more (see
below) or
2 Minced chiles (your choice)
(up to 3)
5 Kaffir Lime leaves or 2
teaspoons of grated lime
peel
1 Sprig of cilantro

Place 4 cups of water in a pot. Add garlic, rice, fish sauce, pepper,
galangal, and heat to boiling. While heating, bruise the lemon grass
stalk(s) with the back of a cleaver and tie into knot. Drop lemon grass
into stock pot(while it is heating). Dice chicken breasts into cubes and
add to stock pot. Boil & stir.

While chicken is cooking (turning white), chop scallions and place into
bowl. Add basil and/or mint leaves, lemon and/or lime juice, chiles and/or
chile paste, plus the lime leaves and/or lime rind and cilantro.

After the chicken had boiled, scoop off the bubbly, white froth. Discard
froth. Stir and pour into bowl with scallions, et. al. The broth will cook
the leaves. Stir gently and serve immediately.

As usual, serve with jasmine rice for 2 hungry people or 34 not quite as
hungry ones.

This is a meal I make 34 time a week. Just rice and the soup. Posted to
CHILEHEADS DIGEST V3 #309 by JOHNION@aol.com on Apr 29, 1997