Sour chicken soup

Sour chicken soup

Samlaa m’chou moan

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From
South East Asian Food

Samlaa M’Chou is often cooked with fish but since it is very similar to the Vietnamese sour fish soup cooked this way I have chosen to include a version with chicken here.

Ingredients

Quantity Ingredient
4 cups water
750g chicken pieces with bone
or 1 small chicken, chopped into 5 cm pieces
2 walnut-sized pieces of tamarind pulp
1 tablespoon fish sauce
3/4 teaspoon salt
1/2 teaspoon sugar
1 can sliced unsweetened pineapple, cut into wedges about 3.5 cm
or 1 small fresh pineapple, peeled, cored and similarly cut
250g small tomatoes, each cut lengthwise into 4 wedges
2 spring onions, cut diagonally into 3 cm lengths, white part only
1 tablespoon oil
2 teaspoons finely chopped garlic
6 stalks fresh cumin leaves, (optional)
6 eryngo leaves
or a handful coriander leaves
10 asian sweet basil leaves
1 chilli, sliced diagonally

Method

  1. Bring the water to the boil, then put in the chicken pieces and cook them, skimming occasionally to ensure that the stock is clear. Meanwhile put the tamarind in a bowl, take out two ladlefuls of hot stock and pour them over, allowing it to soak. When the water is cool, knead the tamarind to mix and strain off the water, discarding the pulp.
  2. When the chicken is cooked add the fish sauce, salt, sugar, pineapple and tamarind water. Add the tomatoes and the white parts of the spring onions. Heat 1 tablespoon oil in a pan and fry the garlic until it is golden brown. Roughly chop or slice the herbs and stir them with the chilli and the fried garlic into the soup as you take it off the stove.
Tags:
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