Name: Hot Sour Chicken Soup with Lotus Shoots
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 2 tablespoons of vegetable oil; 2 cloves of garlic, sliced thin; 1/4 cup of fresh or frozen minced lemon grass; 1 lb (450 gram) of chicken breast or thigh, cut chunk bite sizes; 1/4 teaspoon of salt; 1/4 teaspoon of black pepper; 4 cups of water; 2 kaffir lime leaf; 2 tablespoons of tamarind juice; 2 tablespoons of sugar; 2 tablespoons of fish sauce; 8 oz (230 gram) of boiled lotus shoot, rinsed with cold water and drained; 1 tomato, sliced wedged of bite sizes; 1 stalk of green onion chopped ½ inch in length; 1/2 cup of chopped sweet basil leaves and paddy rice herb; 2 chopped red hot chili pepper (option)

Hot Sour Chicken Soup with Lotus Shoots

Hot Sour Chicken Soup with Lotus Shoots is a delightful Khmer Krom country dish that captures the essence of sweet, sour, and spicy flavors. This easy-to-make soup combines chicken and lotus shoots, creating a harmonious blend that tantalizes the taste buds. The lotus, revered as a symbol of spiritual purity in Khmer Buddhism, holds significance in religious practices, often used as an offering due to its association with beauty and tranquility.

The ingredients for this flavorful soup include vegetable oil, sliced garlic, minced lemongrass, chicken breast or thigh, salt, black pepper, water, kaffir lime leaf, tamarind juice, sugar, fish sauce, boiled lotus shoots, tomato, green onion, sweet basil leaves, paddy rice herb, and red hot chili peppers (optional). Lotus, with its roots, seeds, and shoots, is celebrated not only for its spiritual symbolism but also for its culinary versatility.

To prepare the soup, the initial step involves pre-heating a soup pot. Once hot, oil and garlic are added, and the garlic is sautéed until brown, creating a flavorful base. Lemongrass, chicken, salt, and black pepper are then introduced, and the chicken is lightly browned. Water and kaffir lime leaves are added, and the soup is cooked until the chicken becomes tender. The soup is seasoned with tamarind juice, sugar, and fish sauce, infusing it with the distinctive sweet and sour notes.

Lotus shoots are incorporated into the pot, and the soup is stirred and cooked until it reaches a bubbling consistency. The final touch involves topping the soup with green onions, herbs, hot chili peppers, and the toasted garlic, creating a visually appealing and aromatic dish. Hot Sour Chicken Soup with Lotus Shoots is best enjoyed hot with rice, providing a delicious representation of Khmer Krom country flavors.

Ingredients

2 tablespoons of vegetable oil
2 cloves of garlic, sliced thin
1/4 cup of fresh or frozen minced lemon grass
1 lb (450 gram) of chicken breast or thigh, cut chunk bite sizes
1/4 teaspoon of salt
1/4 teaspoon of black pepper
4 cups of water
2 kaffir lime leaf
2 tablespoons of tamarind juice
2 tablespoons of sugar
2 tablespoons of fish sauce
8 oz (230 gram) of boiled lotus shoot, rinsed with cold water and drained
1 tomato, sliced wedged of bite sizes
1 stalk of green onion chopped ½ inch in length
1/2 cup of chopped sweet basil leaves and paddy rice herb
2 chopped red hot chili pepper (option)

Directions to make Hot Sour Chicken Soup with Lotus Shoots

Pre-heat a soup pot.
When soup pot is hot, add oil and garlic, sauté garlic till it brown, removed toasted garlic from oil and set it a side.
Add lemon grass, chicken, with salt and black pepper in soup pot with hot oil, slightly brown chicken meat.
Add water and kaffir lime leaves and cook till chicken meat tender.
Seasoning with tamarind juice, sugar, and fish sauce.
Add lotus shoot, stirs and cook till soup bubbling.
Top with green onion, herbs, hot chili pepper and roasted garlic.

Serve hot with rice.

Enjoy it