2 lemon grass stalks, trimmed, cut into 3 pieces, and lightly bruised
1 tbsp fish sauce
1 cup jasmine rice, rinsed
1 small bunch cilantro leaves, finely chopped ( I used green onion instead)
1 lime, cut into wedges, to serve
2 red chillies, seeded and cut into thin strips, to garnish
For the Stock
1 small chicken or 2 meaty chicken legs
1 onion, quartered
2 cloves garlic, crushed
1oz fresh root ginger, sliced
2 lemon grass stalks, cut in half lenghtways and bruised
2 dried red chillies
2 tbsp fish sauce
Put the chicken into a deep pan. Add all the other stock ingredients and pour in 7 cups of water. Bring to the boil for a few minutes, then reduce the heat and simmer gently with the lid on for 2 hours.
Skim off any fat from the stock strain and reserve. Remove the skin of the chicken and shred the meat. Set aside.
Pour the stock back into the deep pan and bring to boil. Reduce the heat and stir in the lemon grass stalks and fish sauce. Stir in the rice simmer, uncovered, for about 40 minutes. Add the shredded chicken and season to taste.
Ladle the piping hot soup into warmed individual bowls, garnish chopped green onion, chillies and serve with lime wedges to squeeze over.
*I forgot garnish with chillies before I took these photos :) Pin It