HOW TO MAKE CAMBODIAN KHMER CHICKEN SOUP | SAMLOR SACH MOAN | ASIAN COOKING | COOKING ASMR

Khmer / Camdobian Chicken Soup/ Samlor Sach Moan

Serving: 4
Cooking time: about 40 minutes

SOUP INGREDIENTS:
2 lbs of chicken (bone in)
70g galanga/ Thai ginger
5-6g of Kaffir lime leaf
4 cloves of garlic
2 teaspoon of salt (season to taste)
1g of chicken bouillon ( or 1 cube)
4 stem of lemongrass
1/2 lime
4 1/2 quarts of water

DIPPING/ SEASONING SAUCE
2 1/2 lime
20g (a handful) of saw leaf/ culantro
10 green Thai chili pepper (red will be spicier) - about 12g
5 stems of scallion (green part only)
Fish sauce (about 1 tablespoon per bowl)


COOKING INSTRUCTION:
1. Chop the chicken into pieces, about 2" x 2".
Blanch in boiling water for about 4-5 minutes.
Rinse under cold water for a couple minutes until all the small pieces of bones and blood come off.

2. Bring 4 1/2 quarts of clean water while preparing other soup ingredients.
Thinly slice the galanga.
Pound the lemongrass and cut into 3" sticks.
Rub the kaffir lime leaves together to get the full flavor out.
Use the knife to pound the garlic but don't cut it.
The lime leaf, lemongrass, garlic and galanga are for the soup flavor only, not for consumption.
Put all these four ingredients into the boiling water.

3. Put the blanched chicken pieces into the broth one by one ( this will help to make sure all your small bones and left over pieces are not mixed into the soup).
Bring the chicken soup into the boil for 3 minutes, put in the chicken bouillon. Then turn down to medium fire for about 15 minutes.
Add salt according to taste, the soup will be very flavorful already so it shouldn't need a lot of salt (about 2 full teaspoons). Also, remember you will have the dipping sauce on the side.
** Make sure to constantly skim the surface and rid of the impurities and scums off; this process this will ensure you will have a clean broth.

4. While your soup is cooking, make dipping sauce.
Cut the limes. Thinly slice the scallions (green part only). Thinly slice the law leaf. Thinly slice the Thai Chili pepper.
The dipping should be a mix Thai chili, saw leaf, green onion, lime juice and fish sauce ( I usually start out with only one tablespoon of fish sauce and add more if needed).
But it should taste more citrusy and not too salty. My magic measurement is 2:1 of lime juice to fish sauce.

5. Serving!
Discard the lime leaf, garlic, galanga, lemongrass from the chicken soup- these ingredients are too tough to eat.
Before serving, juice half a lime into the soup and mix well.
serve with dipping sauce and steaming white jasmine rice on the side.

I just learned this soup a couple months ago and received permission from her to share it on my channel.
I made this soup several times already and I am obsessed! All the basic asian ingredients and herbs make the soup light and healthy.
I will be making a ton of this and Chicken pho to keep my immune system healthy during the winter.
I hope everyone will stay safe and healthy during this time too!

Thanks for watching!
#Drunkcookingwiththuy

Music: Sour soup
Musician: Jeff Kaale