recipe #3: my mum's cambodian sour soup

Ingredients

Garlic 

Dried Garcinia (if NA, use spoonful of tamarind soup base) 

Thai ginger

Chicken 

Salt

Fish sauce / oyster sauce / soy sauce  

Chicken powder 

Pineapple 

Tomato / Cherry Tomatoes

Courgette

Celery

Spring onion 

Fresh jalapeño

Stink weed (if NA, use coriander) 

Sugar

Method

1. 

   • Into the frying pan, fry garlic at 7.

   • Into the pot, fill up with water and turn the heat to 8. Wait until small bubbles form, then add Thai ginger and brown spice pods. Brown spice pods can be subbed for a spoonful of tamarind soup base.

2. 

   • Into the frying pan, add chicken, pinch of salt, fish sauce, spoon of chicken powder.

   • Into the pot, add fish sauce, spoon of chicken powder. And wait for boiling water.

3. 

   • Transfer frying pan contents into pot when chicken is partially cooked. Reduce heat to 7.

4. 

   • Add a handful of this into pot.

   Optional: fish out before serving.

5. 
   

   Use the pictures above as references for how much you need of each ingredient.

   • Prepare pineapple chunks, tomato, courgette, celery to go into pot. 

   • Prepare spring onion, jalapeño, and stink weed to go into pan. Stink weed can be subbed for coriander. 

   Don't add until chicken is fully cooked. All of this can be cut whilst waiting for soup to cook.

6. Add spoonful of sugar into pot.

7. 

   Add pineapple, stir for a minute, then add celery.

8. 

   

   • In the same pan from the beginning, fry more garlic at 8. Stir jalapeño into the pan, then add spring onion and stink weed. Turn heat off. Add soup water, and stir. 

   • Add courgette and tomato into pot halfway through this step.

   • Transfer frying pan contents into pot.\

     Optional: add tamarind soup base by the spoonfuls, until desired.

   • Turn heat off.

DONE

Serve with rice!

Signing off,

burnt toast sweet tea;