Name: Chicken Sweet Sour Soup with Water Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 2 tablespoons of vegetable oil; 2 cloves of garlic, minced; 1/2 cup of fresh or frozen minced lemon grass; 1 lb (450 gram) of chicken, cut to bite side; 1/2 teaspoon of salt; 6 cups of water; 2 tablespoons of tamarind juice, or 1 tablespoon of Knorr tamarind powder; 1 tablespoons of sugar; 2 tablespoons of fish sauce; 1 lb (450 gram) of asian water spinach *ta-kuon*, cut 3 inches length; 1 stalk of green onion, chopped; 3 chopped hot chili pepper or to your taste (option); A handful of chopped fresh herbs; sweet basil leaves, and rice paddy herb *ma-om*

Chicken Sweet Sour Soup with Water Spinach

Chicken Sweet Sour Soup with Water Spinach is a delectable Khmer country dish that showcases the culinary versatility of Khmer Krom villagers. In addition to chicken, this soup can be prepared with various proteins like fish, frog legs, eel, turtle, or snail, reflecting the diverse ingredients available in Khmer Krom households.

The ingredients for this flavorful soup include vegetable oil, minced garlic, lemongrass, chicken, salt, water, tamarind juice or Knorr tamarind powder, sugar, fish sauce, Asian water spinach (ta-kuon), green onions, hot chili peppers (optional), and a combination of fresh herbs such as sweet basil leaves and rice paddy herb (ma-om).

To prepare the soup, the process begins by heating a large soup pot. Garlic is sautéed until brown, creating a rich flavor base. The lemongrass, chicken, and salt are then added to the hot oil, and the chicken is sautéed until it turns light brown. Subsequently, water is added to the pot, and the soup is cooked until the chicken becomes tender. The soup is then seasoned with tamarind, sugar, and fish sauce, imparting a delightful sweet and sour flavor.

Asian water spinach is introduced to the pot, and the soup is stirred and cooked until it reaches a bubbling consistency. The final step involves topping the soup with chopped green onions, herbs, roasted garlic, and hot peppers, creating a visually appealing and aromatic dish. Chicken Sweet Sour Soup with Water Spinach is best enjoyed hot with rice, exemplifying the traditional Khmer flavors that are cherished in Khmer Krom households.

Ingredients

2 tablespoons of vegetable oil
2 cloves of garlic, minced
1/2 cup of fresh or frozen minced lemon grass
1 lb (450 gram) of chicken, cut to bite side
1/2 teaspoon of salt
6 cups of water
2 tablespoons of tamarind juice, or 1 tablespoon of Knorr tamarind powder
1 tablespoons of sugar
2 tablespoons of fish sauce
1 lb (450 gram) of asian water spinach ta-kuon, cut 3 inches length
1 stalk of green onion, chopped
3 chopped hot chili pepper or to your taste (option)
A handful of chopped fresh herbs; sweet basil leaves, and rice paddy herb ma-om

Directions to make Chicken Sweet Sour Soup with Water Spinach

Heat up a large soup pot, when it hot add oil and garlic.
Sauté garlic till brown then removed roasted garlic from hot oil and put it in a small bowl, set a side.
Add lemon grass, chicken and salt to soup pot with hot oil, sauté till chicken meat turns light brown.
Add water and cook till chicken meat tender.
Seasoning soup with tamarind, sugar and fish sauce.
Add Asian water spinach, stirs and cook till soup bubbling.
Top soup with green onion, herbs, roasted garlic and hot pepper.

Serve hot with rice

Enjoy it