Cambodian Spicy Chicken Soup - S'ngao Mouan Hao

Ingredients:

4 whole Chicken breasts, skinned, but with bone left in

6 cups Water

1 stalk Lemongrass, white bulb split open with knife or cleaver

2 tsp Salt, adjust to taste

2 tsp Sugar

2 cloves Garlic, minced

2 tbsp Fish sauce

2 Limes, juice

2 Green onions, angle-cut into 1 inch lengths

1 tbsp Fresh basil, chopped

2-3 tbsp Fresh piquin chiles, minced (or 2 tbsp serranos or jalapeños, minced)

Cooking Instructions:

Wash the chicken breasts under running water. Bring the water to a boil in a medium stock pot and add the chicken breasts, lemongrass, salt, sugar, garlic, and fish sauce. When the stock reaches a boil again, skim the surface thoroughly. Then, reduce the heat to a simmer, cover, and cook for 1 hour. Remove the chicken breasts from the pot and let them cool slightly; then shred the meat from the bone and return the meat to the pot. When the shredded chicken is heated through, turn off the heat, add the remaining ingredients, stir, and serve immediately.

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