Mustard Green Soup with Roasted Meat

Mustard Green Soup with Roasted Meat, a cherished Khmer dish, presents a delicious and practical way to utilize leftover roasted meat or bones. In Khmer culinary tradition, this soup is a flavorful and easy-to-make recipe, often prepared with leftover roasted pork, duck, or chicken, or even a combination of all these meats. This approach not only maximizes the use of pricier ingredients but also results in a savory and fulfilling soup, showcasing the resourcefulness of Khmer cooking.

The ingredients for this recipe include chicken broth, water, and approximately one pound of leftover roasted meat. Mustard greens, cut into two-inch lengths, are a key component, contributing a vibrant color and unique flavor to the soup. The cooking process involves bringing the chicken broth, water, and roasted meat to a boil in a soup pot, ensuring the infusion of rich flavors. Mustard greens are then added, creating a visually appealing and nutritious element to the dish.

Seasoning the soup with fish sauce, sugar, and black pepper adds depth and balance to the flavors. The final step involves garnishing the soup with chopped green onions, providing a fresh and aromatic touch. Best enjoyed hot and served with rice, this Mustard Green Soup with Roasted Meat epitomizes the simplicity and culinary ingenuity of Khmer cooking. Its versatile use of leftover roasted meat makes it an accessible and delightful addition to the Khmer culinary repertoire, offering a delicious solution to avoid wasting valuable ingredients.

Ingredients

Directions to make Mustard Green Soup with Roasted Meat

1. Put chicken broth, water and roasted meat in a soup pot and cook till water bubbling.
2. Add mustar green, stirs and cook till water bubbling again.
3. Seasoning with fish sauce, sugar and black pepper.
4. Top with green onion.
5. Serve hot with rice.

Serve hot with rice.

Enjoy it

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