Recipes Inspired by the Mothers of Celebrity Chefs and
Cookbook Authors
Spicy Chicken Soup
S'ngao Moaun
By Chef Nadsa de Monteiro-Perry (more info)
Serves 4
Ingredients:
- 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
Method:
1). 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.
2). Reduce the heat and simmer, partly covered, until the
chicken is tender, 25 to 30 minutes. Add the fish sauce, salt
and sugar.
3). 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.
4). Remove the lemongrass from the broth and discard. Stir
in the lime juice, scallions and basil. Transfer the soup
to a tureen or four individual bowls and serve immediately
with rice, with sliced fresh chilies and more fish sauce on
the side.
StarChef
Nadsa de Monteiro-Perry is the Executive Chef of The Elephant
Walk Boston, 900 Beacon Street, Boston, MA 02215, (617) 247-2887.
She is also Co-Executive Chef at The Elephant Walk Cambridge,
2067 Massachusetts Ave., Cambridge, MA 02140, (617) 492-6900.
The restaurants specialize in French and Cambodian Cuisine.
Nadsa de Monteiro-Perry is the daughter of Longteine de Monteiro
who has been credited with introducing Cambodian food to the
Western world.
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