Emerald Soup (Somlah Marakot)

  • Origin : Cambodia
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 40m
  • Diet Type : A BloodType

Ingredients

  • 1 Tsp Lemongrass
  • 1 Lime Lime Juice
  • 5 Cloves Garlic
  • 1 Large Shallot
  • 2 Tsp Galangal
  • 0.66 Cup Water
  • 2 lb Chicken
  • 3 Large Poblano Pepper
  • 3 Large Cubanelle Pepper
  • 0.25 Cup Olive Oil
  • 3 Cup Coconut Milk
  • 3 Tbsp Fish Sauce
  • 1.5 Tbsp Sugar
  • 2 Tsp Salt
  • 1 Tsp Shrimp Paste
  • 1 Cup Chicken Broth
  • 1 Cup Peas
  • 1 Basil Leaf
  • 2 Thai Chilly


Directions

Blend in blender, lemon grass, lime juice, garlic, shallot, galangal, and water about 2 minutes and set aside. Chop peppers fine. Set aside. Heat oil in large pot, add 1/2 cup of coconut milk, simmer until oil separated from the milk Add the spice paste and simmer for 5 minutes. Add fish sauce, sugar, salt, shrimp paste and chicken. Cook for 10 minutes. Add broth and remaining coconut milk. Return to a simmer, add peppers and peas and cook, partially covered, for another 15 minutes. Garnish with basil and chiles. Serve with rice.

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