“Sngor Chroak Maon” is the name of the soup in Khmer, and it is highly refreshing with the freshness of the lime and the flavour and aromatic from the herbs and spices of lemongrass, galangal, kaffir lime leaves, garlic, and topped with thinly sliced scallions and basil. While rice is served with chicken soup, it also tastes delicious without it.
INGREDIENTS
STEPS:
Topping: Basil and green onions or scallions are put as a topping at the end or when serving; however, sawtooth coriander or cilantro is alternatively used if the basil is not available. Since the soup must have a sour flavour, lime juice is crucial in bringing that taste.
Once the water is boiling, add the bruised lemongrass, galangal, garlic, kaffir lime leaves, then add chicken thighs. Simmer for 25 – 30 minutes. Skim off the scum to clear the broth. Last but not least, add the sliced green onion and basil.
Simple and easy to make. Serve with or without rice. And prepare a fish sauce as a side dish with chili, lime, and a pinch of sugar. This chicken soup tastes even better the day after.
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