Clear Chicken Soup with Rhubarb

In Thailand we make clear chicken soup with tamarind buds🌱 ต้มไก่ใส่ใบมะขามอ่อน that adding sour taste to the soup. The taste of this soup is almost similar to TomYum because we use same herbs for basic ingredients. Since tamarind tree is no where to be seen in Europe, I made an improvisation by using rhubarb instead. It is a big hit among my Thai and foreigners friends. 🌱Ingredients🍗
- 1 whole chicken (free range if possible)
- 7-8 rhubarb stems, cut to 1 cm. pieces
- 4-5 garlic cloves
- 2-3 large shallots
- 1 lemongrass, roughly crush with knife
- 3-4 slice of galangal
- 2-3 kaffir lime leaves
- 1 tbsp whole pepper corns
- 2 litters of water
- Salt

How to:
✔️ Cut up the chicken into pieces
✔️Bring chicken pieces (including bones), water and 1 tbsp of salt to a boil. Skim foam. ✔️Add garlic, shallot, lemongrass, galangal, kaffir lime leaves and pepper to the pot. Simmer with medium low heat, partially covered for 1 1/2 to2 hrs.
✔️Skim fat. Season with salt. ✔️Add rhubarb and cook for 10 minutes more. Then turn the heat off.

Tips and Tricks:
🤓You can skip galangal if you don’t have any. Or replace with ginger, BUT the aroma of the soup will not be as perfect as using galangal.
🤓Serve the soup only with chicken pieces, soup and rhubarb. Leave the rest in the pot as they are meant to be used only for aroma infusion.
🤓For a good kick to the soup, serve with fresh chili slices and garnish with coriander. 🤓Oh! And I usually eat this with rice, as a main course meal, not as a starter soup.