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2 Tablespoon Olive Oil
1 teaspoon Sesame Oil
3 Whole Cloves
2 Bay Leaves
1 Sprig of fresh Thyme
1 Onion, cut into pieces
2 Carrots, cut into pieces
1 Chicken, cut into pieces
6 cup Water
Mushrooms
Shrimp if you want
1 Stalk Lemon-grass, cut into 2 inch pieces
2 slices Galanga root
4 Kaffir Lime Leaves
Cilantro Leaves as desired
1 teaspoon Chili Sauce
2 Tablespoon Fish Sauce
1 1/2 Tablespoon Lemon juice
OPTIONAL
Sliced hot Peppers (2 or 3 slices per serving)
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Heat olive and sesame oil on high heat. Add cloves, bay leaves, thyme, (these should be pounded a bit first to crack the fibers and release more flavor) and onion, carrots. Cover 2 minutes, stir if you want. Add chicken on top, and pour one cup of water over the tops of the chicken. Cover. Cook 5 minutes on high. Add remainder of water, cover, continue heating till it starts to boil, then turn heat down and simmer covered 30 minutes. Skim off foam occasionally. Remove chicken, debone, and cut into bite sized pieces. Strain soup, avoid getting the sediment at the bottom. Take 4 cups of the stock, heat until it begins to boil, turn down the heat till it is just simmering. Add galanga, lemon-grass, Kaffir lime leaves (bash them a bit to break the fibers--it allows them to release more flavor). Add mushrooms, chicken, (shrimp if you must). Stir in the fish sauce, chili paste. Cover, cook for another 5 minutes. Serve. Add lemon juice cilantro, and thinly sliced jalepenos or other hot peppers at the table. Fresh liquorice basil also adds a nice touch.
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