Soup Content: high in vitamin C and B6, A, Calcium, protein, magnesium, phosphorus, selenium.

   
Ingredients:
1/2 stalk of Lemon grass, wash, soften it  and tie a knot
3 kaffir lime leaves, washed
1 tbs uncooked rice, washed, drained
1 small size of fresh sea bass, catfish, or mud fish(Khmer fish). scaled, washed and cut.
1/2 green onion, chopped
2 1/2 cups of  water
1 can of chicken broth, 14 ounces (NET WT.14 OZ)
green mango, peel the skin and grate.(see photo)
1 clove of garlic, minced
Khmer basil, (chee neang vong)  washed and cut
Khmer coriander, (sangkahum) washed and cut
1 tsp fish sauce
a pinch of salt
a pinch of sugar
a pinch of granulated chicken bouillon
1 fresh chili, seed removed (for decoration- OPTION)

Process: 

1) Put water, lemon grass, rice and kaffir lime leaves in a medium pot.  Cover and bring to boil. Stir well. Make sure the rice grain doesn’t stick to the bottom. Cook until soft.

2) Then add chicken broth. Add fish, some salt, chicken bouillon, sugar. Cover and bring to boil.

3) Stir carefully. Do not break the fish texture. Add mango, garlic and fish sauce. Bring to first boil.*Turn off the heat and garnish it with herbs and green onion.

*Note*   
-If the green mango doesn’t make the soup sour enough, you may add some drops of fresh  lime juice when serve.
Traditionally this soup is served with fish sauce and chili. In a small bowl, pour in some fish sauce and chop 1 fresh chili. (see main photo)

-I use sea bass, it gives a lot of flavor to the soup.