Title: Cambodian lemon grass soup
 Categories: None
      Yield: 1 Servings
 
----------------------IN THE STOCK POT---------------------------
      2    Boneless, skinless chicken
           -breasts (up to 3)
      4 c  Water
      1    Stalks of lemon grass
           -(pre-diced or dried
           -lemongrass OK, add 1/2 - 1
           -cup) (up to 2)
      2 ts Fish sauce
    1/2    Handful of jasmine rice
           -(raw, uncooked)
      3    Cloves of garlic (more if
           -possible, we use a whole
           -head)
      1    Piece of galanga 1/8-1/4
           -inch thick(dried or frozen
           -OK)
           Pepper (to taste) (we use
           -white and black, about 2
           -teaspoons on a mild day)

------------------------IN THE BOWL-----------------------------
    1/4 c  Scallions (the term I prefer
           -over green onions)
    1/2 c  Basil leaves (sweet, thai,
           -holy, cinnamon, lemon,
           -etc.) and/or mint leaves
           -(Please do not used dried
           -basil, it crocks the taste)
  1 1/2 ts Lemon juice or lime juice
           -(or juice of 1/2 lemon)
           Chile paste (to taste) - you
           -can always add more (see
           -below) -or-
      2    Minced chiles (your choice)
           -(up to 3)
      5    Kaffir Lime leaves or 2
           -teaspoons of grated lime
           -peel
      1    Sprig of cilantro
 
  Place 4 cups of water in a pot. Add garlic, rice, fish sauce, pepper,
  galangal, and heat to boiling. While heating, bruise the lemon grass
  stalk(s) with the back of a cleaver and tie into knot. Drop lemon
  grass into stock pot(while it is heating). Dice chicken breasts into
  cubes and add to stock pot. Boil & stir.
  
  While chicken is cooking (turning white), chop scallions and place
  into bowl. Add basil and/or mint leaves, lemon and/or lime juice,
  chiles and/or chile paste, plus the lime leaves and/or lime rind and
  cilantro.
  
  After the chicken had boiled, scoop off the bubbly, white froth.
  Discard froth. Stir and pour into bowl with scallions, et. al. The
  broth will cook the leaves. Stir gently and serve immediately.
  
  As usual, serve with jasmine rice for 2 hungry people or 3-4 not
  quite as hungry ones.