Chevon Soup

Ingredients:
Goat forearm, cut to serving size, boil till tender 1 kg
Ground ingredients
Ginger 6 cm
Shallots 8
Clove garlic 6
Lemon grass, bruised 2 stalks

Frying ingredients
Cinnamon bark 6cm
Cardamon 5 pcs
Star anise 3 pcs
Cloves 4 pcs
Soup spices mix 1
Lime juice 1 tablespoon
Water 1.5 lit
Salt to taste
Cooking oil 1/2 cup

Garnishing
Coriander leaves 4
Fried shallot 1 cup

Preparation:
1. Heat up oil and saute frying ingredients and ground spices until cooked. Add in goat meat. Add in water.
2. Bring to a boil and add salt and lime juice.
3. Serve with fried shallot and coriander leaves.

Serves 4

Courtesy of Chef Ismail, Restoran Rebung. Chef Ismail co-own Restoran Rebung, specialized in kampong (village) food in a kampng setting.

Thai Culinary Experience

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