S'ngao Moaun
-Spicy Chicken Soup
Serves 4

• 8 cups water
• 1 1/2 lbs chicken parts ( preferably 1 whole breast and 1 whole leg )
• 1 stalk lemongrass, bulb split
• 2 garlic cloves, smashed
• 2 tablespoons fish sauce, plus more for serving
• 4 teaspoons salt
• 2 teaspoons sugar
• 1/4 cup lime juice ( 1-2 limes )
• 2 scallions , cut diagonally into 1 inch pieces
• Handful of fresh basil leaves, coarsely chopped
• Thinly sliced bird's eye chilies

Bring the water to a boil in a small stock pot and add the chicken, lemongrass and garlic. Return to a boil and skim the surface thoroughly.

Reduce the heat and simmer, partly covered, until the chicken is tender, 25 to 30 minutes. Add the fish sauce, salt and sugar.

Remove the chicken from the simmering broth and set aside on a plate. Cool just enough so you can shred the meat from the bones with your fingers. Return the shredded meat to the pot to heat through.