Khmer Chicken Soup

Author: Monica Ming

This is a family recipe made by our paternal granny name Teo Sarom, American name is Sarah Teo. When we got sick or had sinus congestion, our paternal grandmother would cook us soup to soothe our sinuses. The ginger, lemongrass, kaffir lime leaves, jalapenos helps clear up our sinuses quickly. The electrolytes help hydrate us naturally. We love making this soup when we're sick or doing winter. It is so soothing.

Ingredients:

• 1 cornish hen

• 6 kaffir lime leaves

• 1 stalk of lemongrass leaves

• 1/2 ginger root or 56 grams of ginger root slices

• 8 oz baby carrots (optional)

• 8 oz mushrooms (optional)

• 1/2 medium onion

• 4 tablespoons of garlic

• 6 tablespoons of chicken bouillon

• 1 jalapeno (optional)

Instructions:

1. In a hot wok, add the onions and garlic, brown the onions and garlic quickly on high heat.

2. Add the cornish hen into the wok and sear on high heat quickly to brown the skin of the chicken, but do not cook thoroughly.

3. Add the kaffir lime leaves and lemongrass into the wok and turn heat to medium low. Place lemongrass and kaffir leaves into spice bag. Submerge into pot.

4. Boil about 2 liters of water and add chicken bouillon, carrots, and ginger. Do not add mushrooms until carrots are cooked, but still firm.

5. Add the cornish hen, onions, garlic, kaffir lime leaves, and lemongrass into pot once the water is boiled. Boil on medium low heat for 35 - 40 minutes.

6. Once cornish hen cooked, removed cornish hen, kaffir lime leaves, and lemongrass. Debone hen and place meat back into pot. Add the mushrooms and jalapenos last.

Hope you enjoy this simple recipe.