1stalklemongrasstender inner part of bottom third only
For the Soup
1tablespooncooking oil
1chicken breastchopped into 2-inch (5-cm) size pieces
4chicken wings
1chicken carcassbroken up
1stalklemongrasstender inner part of bottom third only, bruised
1chicken stock cubes
85gcarrotsoptional
85gbaby cornoptional
50gmushroomssliced, optional
2handfulsfresh dill
fish sauceor pla rah - fermented Thai anchovies, to taste
1tablespoonrice kernelsground up and roasted (optional)
Instructions
Pound the Paste ingredients in a mortar until a paste is formed.
To make the Soup, place the Paste and 1 tablespoon unscented oil in a medium pot and fry until aromatic. Add the chicken breast and wings and mix to coat thoroughly with the Paste.
Add the chicken bones, lemon- grass, and bouillon cubes to flavour. Add enough water to just cover the contents in the pot.
Once the Soup is boiling, add the veggies in order from longest to cook to shortest, if using. Add the dill. Add the fish sauce to taste. (If adding pla rah, must make sure the soup is boiling well, or the soup will smell). Boil for around 10 minutes or until all the chicken pieces and veggies (if using) are cooked through. Remove the chicken bones from he pot.
Before serving, add the roasted rice kernels (if using) to give the soup a roasted smell. You can eat this immediately or heat it up later. If eating later, do not add the rice kernels until ready to serve.