Somlar Maju Kreung

Ingredients

Water

8 cups

Chicken (cut into pieces)

1.5 lbs

Lemongrass (cut into 2-inch pieces and smashed)

2 stalks

Galangal (sliced)

1 inch

Kaffir lime leaves (torn)

4 leaves

Tamarind paste

2 tablespoons

Fish sauce

3 tablespoons

Palm sugar

1 tablespoon

Salt

1 teaspoon

Red chili peppers (sliced)

2-3 peppers, adjust to taste

Shallots (sliced)

2 shallots

Garlic (minced)

4 cloves

Lime juice

2 tablespoons

Fresh cilantro (for garnish)

1/2 cup, chopped

Instructions

1. In a large pot, bring 8 cups of water to a boil. Add the chicken pieces, lemongrass, galangal, and kaffir lime leaves. Reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
2. Remove the chicken from the pot and let it cool slightly. Once cool, shred the meat into bite-sized pieces and set aside.
3. Strain the broth through a fine-mesh sieve to remove the lemongrass, galangal, and kaffir lime leaves. Return the clear broth to the pot.
4. To the strained broth, add tamarind paste, fish sauce, palm sugar, salt, sliced chili peppers, shallots, and minced garlic. Simmer for an additional 10 minutes to allow the flavors to meld together.
5. Add the shredded chicken back into the pot and simmer for another 5 minutes to heat through.
6. Stir in the lime juice and adjust the seasoning, adding more fish sauce or lime juice to taste if necessary.
7. Serve hot, garnished with a generous amount of fresh cilantro.