Chicken and lemon grass with potato soup

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4
3 chicken tight or 1/2 chicken, removed skin

4 - 5 potato, peeled and cut to four pieces each

1 whole red onion, peeled and cut into 4 pieces

5 - 6 lemon grass, trim and smashed

1 small pig stomach, clean and rub with salt

5 cup water

1 can chicken broth

1 teaspoon salt

1/2 teaspoon sugar

1 tablespoon peppercorn seed, smashed

1/3 cup distilled vinegar


  • Boil a pot of water and blanch the chicken, remove the chicken and remain the water in the pot.
  • Pour the distilled vinegar into the pot and blanch the pig stomach for about 8 - 10 minutes.
  • The vinegar water will remove the smell of the pig stomach. Remove from pot and set aside.
  • Wash the same pot or use another soup pot to boil the 5 cup of water and the can of chicken broth.
  • When it is rolling boil, add in the pig stomach, lemon grass, onion and peppercorn. Let it boil for 45 - 1 hour on medium heat.
  • The longer you boil the soup the result better and is tastier. Add in the potato and boil for another 1/2 an hour.
  • Remove the pig stomach from the soup, let cool and cut into pieces. Dump it back into the soup. Add in the salt and sugar to taste and serve.


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