Cambodian Chicken Soup
- 4 c chicken broth (low sodium)
- 1/2 T grated lime zest (plus juice later)
- 1/2 T minced ginger
- 1/2 T minced garlic
- 1 minced chili (seeded; more or less, to taste)
- 1/2 t salt
- 2 oz noodles (original calls for 3/8" wide rice noodles)
- 150 g cooked chicken (shredded)
- 1 T fresh lime juice (juice of 1 lime)
- 2 T chopped cilantro (fresh)
- 2 T chopped basil (fresh)
- 3 thinly sliced green onions
- salt and pepper (to taste)
1. Combine broth, zest, ginger, garlic, chilis, and 1/2t salt in large pot over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer until broth is flavorful and fragrant, about 15 minutes.
2. Meanwhile, bring plenty of water to a boil in a large pot over medium-high heat. Add noodles and some salt and cook until tender, about 8 minutes. Drain and transfer to individual serving bowls.
3. Stir chicken, lime juice, cilantro, cilantro, basil, and green onions into broth. Season with salt and pepper to taste and ladle equal amounts over each bowl of noodles. Serve.
SJ Note: We had this awhile back now, and it was really tasty. I had to adapt it on the fly, and I've tried to remember what we did that night, but no guarantees. Will definitely have again.