Soup Soup with Sl'euk Th'noeng | Samla m'chou kreoung sl'euk th'noeng

+ Ingredients
   - 350g chicken, chopped into chunk
   - 100g sl'euk Th'noeng

+ Kroeung

   - 3 tbsp lemon grass stalk, thinly sliced
   - 3 tbsp slices galangal, sliced thinly
   - 3 slices turmeric, thinly sliced
   - Zest of 1/4 kaffir lime
   - 4 garlic cloves
   - 1 tbsp prahok, chopped
   - 1 tbsp fish sauce
   - 1 tbsp sugar
   - 1 tbsp salt
   - 4-5 cups water
   -2-3 stems of sl'euk kan-trup

+ Method

    The kroeung is ready to cook. wash sl'euk Th'noeng then cut small and place into the clay mortar the lightly and coarsely pound, set aside.

     Fry froeung with prahok in the vegetable oil in a large pot over the medium low heat. when the smell brings out from the kroeung of aroma intensifies add the chicken and stir well the season with salt, sugar, fish sauce and a little of water. Stirring and allow to cook until chicken  is done.Lastly add the rest of water when bubble follow Sl'euk Th'noeng and remove from heat.

   Brush Sl'euk Kan-trup over the flam about 3-4 time so the leaves burn slightly the remove by running a thumb and indix finger up the stem then add into soup just before  removing from the heat.