Emerald Soup (Somlah marakot)

Serves     4


1 Teaspoon Lemongrass, finely chopped
1 Lime Juice
5 Cloves Garlic ‐‐ finely chopped
1 Large Shallot ‐‐ finely chopped
2 Teaspoons Galangal ‐‐ finely chopped
½ tsp chili paste
2/3 Cup Water
2 Pounds Chicken ‐‐ chopped
3 Large Poblano Peppers – seeded, small dice
3 Large Cubanelle Peppers – seeded, small dice
1/4 Cup Olive Oil
3 Cups Coconut Milk
3 Tablespoons Fish Sauce
1 1/2 Tablespoons Sugar
2 Teaspoons Salt
1 Teaspoon Shrimp Paste
1 Cup Chicken Broth
1 Cup Peas
Basil Leaves – sliced for garnish
Chiles ‐‐ sliced for garnish, optional


Blend in blender, lemon grass, lime juice, garlic, shallot, galangal, and water about 2 minutes and set aside. Set aside. Heat oil in large pot, add 1/2 cup of coconut milk, simmer until oil separates from the milk Add the spice paste and simmer for 5 minutes. Add fish sauce, sugar, salt, shrimp paste and chicken. Cook for 10 minutes. Add broth and remaining coconut milk. Return to a simmer, add peppers and peas
and cook, partially covered, for another 15 minutes. Garnish with basil and chiles. Serve with rice.


Notes and Instructions

adapted from The Elephant Walk Cookbook