Shredded Chicken Soup

Name: Shredded Chicken Soup (Keng Jeeg Kai)
Cuisine: Luang prabang
Ingredients: chopped spring onion leaves; salt, fish sauce and ground black pepper; 3 coriander plants, washed and tied together with a thin strip of bamboo; 3 straight-bulbed spring onions, washed and each tied into a loose knot; 1 handful of (small) peeled shallots; 1 large onion—remove the outer skin and chop finely; 3 (small) heads of garlic—separate the cloves and peel them; 3 (small) heads of garlic—separate the cloves and peel them; salt, fish sauce and ground black pepper; salt, fish sauce and ground black pepper; 1 chicken, washed and gutted

Keng Jeeg Kai

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 chicken, washed and gutted
3 straight-bulbed spring onions, washed and each tied into a loose knot
3 coriander

Asia
Laos
Starter
Side dish
Soup
Gluten-free
Southeast Asia

Method

Heat 2 soupbowlfuls (1½ pints) of water in a pot. Put in the chicken, the loosely knotted spring onions and salt. Cover and boil until the chicken is cooked and tender. Then take the pot of