Sour Chicken Broth

Name: Sour Chicken Broth
Yield: Serves 6–8
Ingredients: 2 fresh birdseye (or serrano) chilli peppers; 2 fresh large green (or Anaheim) chilli peppers; 5 cm (2 in) piece fresh galangal; 1.2 cm (½ in) piece fresh ginger; 18–24 Minced Chicken Cakes; 2 tablespoons long green shallots (scallions), cut finely on a diagonal; 8 cups (2 litres/3¼ imp. pints) Spiced Brown Chicken Stock; Fish sauce; Lime juice; 6–8 teaspoons ginger julienne; 1 teaspoon shrimp paste; ½ cup (125 mL/4 fl oz) vegetable oil; 1 tablespoon chilli powder; ¼ cup (60 mL/2 fl oz) tamarind water; 100 g (3½ oz) palm sugar, chopped; 2 teaspoons fresh lime leaf, finely shredded; 2 cups snow pea (mangetout) leaves; 2 garlic cloves, chopped; 2 lemon grass stalks, sliced; 2 tablespoons lime juice; 2 teaspoons lemon grass stalk, cut finely on a diagonal; 6 teaspoons large fresh red chilli pepper, ends only (no seeds), cut finely on a diagonal; 1 tablespoon fresh coriander (cilantro) leaves; 2 tablespoons fish sauce; 4 fresh lime leaves; 1.2 cm (½ in) piece fresh turmeric; 1 cup fresh coriander (cilantro) leaves

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

At the restaurant we serve this soup with minced chicken cakes, however you can substitute shredded cooked chicken if desired. You could also make a seafood version of the soup by substituting Fish Stock for the Spiced Brown Chicken Stock, and adding small pieces of raw fish or squid to the hot broth just before you serve it. Any extra paste can be frozen for later use.

Ingredients

Gluten-free
Soup

Ingredients

Method