Cambodian Chicken Soup

Instructions

1. Prepare the aromatics
   In a large mortar and pestle or food processor, combine the minced lemongrass, shallots, garlic, and galangal or ginger. Grind or pulse until a coarse paste forms. This aromatic paste will be the flavor base of your soup.
2. Sauté the aromatics
   Heat vegetable oil in a large pot over medium heat. Add the aromatic paste and cook, stirring constantly, for 3-4 minutes until fragrant and slightly golden. This process releases the essential oils and flavors from the aromatics.
3. Cook the chicken
   Add the chicken pieces to the pot and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. The chicken doesn't need to be fully cooked at this stage.
4. Add liquids and simmer
   Pour in the chicken broth and add the torn kaffir lime leaves. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until the chicken is tender and fully cooked.
5. Add coconut milk and seasonings
   Stir in the coconut milk, fish sauce, and palm sugar. Simmer gently for 5 minutes, being careful not to boil aggressively as this can cause the coconut milk to separate.
6. Cook the vegetables
   Add the green beans and carrots to the soup and cook for another 5 minutes until the vegetables are tender but still retain some crispness.
7. Finish the soup
   Remove from heat and stir in the fresh lime juice. Taste and adjust seasonings if needed, adding more fish sauce for saltiness or palm sugar for sweetness.
8. Serve
   Ladle the hot soup into bowls, garnish with fresh cilantro leaves, and serve immediately. For an authentic experience, serve with jasmine rice on the side.