Ingredients with Measurements:
- 1 lb chicken breast, sliced
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon lemongrass, chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups chicken broth
- 1 can coconut milk
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion, garlic, ginger, and lemongrass. Cook until the onion is translucent.
3. Add the chicken breast and cook until browned.
4. Add the fish sauce, soy sauce, sugar, salt, and black pepper. Stir to combine.
5. Pour in the chicken broth and coconut milk. Bring to a boil.
6. Reduce heat to low and simmer for 20 minutes.
7. Add the red and green bell peppers and mushrooms. Cook for an additional 10 minutes.
8. Stir in the lime juice and cilantro.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the chicken and vegetables, low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 290
Fat: 14g
Carbohydrates: 13g
Protein: 28g
Sodium: 1700mg
Sugar: 6g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add shrimp or scallops for a seafood version of the soup.
- Use different vegetables such as carrots, broccoli, or bok choy.
- Add noodles or rice for a heartier soup.
Tips and tricks:
- To save time, use pre-sliced mushrooms and bell peppers.
- Use a microplane to grate the ginger for a finer texture.
- Taste the soup before serving and adjust seasoning as needed.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with cilantro leaves.
Garnishes:
- Cilantro leaves
- Sliced green onions
- Red pepper flakes
Pairings:
- Steamed rice
- Crusty bread
- Salad
Suggested side dishes:
- Spring rolls
- Dumplings
- Fried rice
Troubleshooting advice:
- If the soup is too salty, add more coconut milk or chicken broth to dilute the saltiness.
- If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Pong Moan Soup is a traditional Cambodian soup made with chicken, coconut milk, and lemongrass. It is often served with rice or noodles.
Flavor profiles:
This soup has a savory and slightly sweet flavor from the chicken broth, coconut milk, and sugar. The lemongrass adds a citrusy and herbal note, while the ginger and garlic add a spicy kick.
Serving suggestions:
Serve the soup hot with steamed rice or crusty bread for a comforting and satisfying meal.
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Region: Thai