Chicken Soup Recipe
(Ken Kay)
Laos Recipes

This is always served as an accompaniment to lap Kay.
 

Ingredients:

1  tbsp
750 g/11/2 lb
1.6 liters/23/4 pints
2
6
2
1/2

To garnish:
2 tbsp
2 tbsp


 

dried tamarind pulp
chicken, chopped into 5 cm/2 inch pieces, with the bones
water
tomatoes, cut into wedges
lime leaves
fish sauce
salt
pinch of freshly ground black pepper

chopped spring onion, green part only
chopped coriander leaves

Method:

1. Soak the tamarind pulp in 120 ml/4 fl oz/1/2 cup hot water for 10 minutes, then knead to extract the flavor. Stain the liquid, discarding the pulp.
    

2. Put the chicken, water, tomatoes, tamarind water and lime leaves in a pan and bring to the boil. Skim, then lower the heat and simmer, uncovered, for 20 minutes or until the chicken is tender. Add the fish sauce, salt and pepper.
    

3. Pour the hot soup into a warmed tureen and garnish with the spring onion (scallion) and coriander. serve hot.

SERVES 4