Chicken and Melon Soup

Cambodian chicken and melon soup (Machu Angkor)

Preparation time: 25 minutes

Cooking time: 1 hour, 10 minutes

Yield: 6 servings

The authentic version of this soup calls for winter melon, a large mild Asian muskmelon--this recipe offers substitutes that are easier to find—and prahok, Cambodia's fermented fish paste, for which we have substituted the more widely available fish sauce. Look for condensed tamarind juice in Asian food markets. Serve this soup with a bowl of hot rice, to be mixed in at the table.

5 cups water

3 whole chicken breasts, skin on, bone in

1 teaspoon salt

1/2 Crenshaw melon, cubed, or 1 medium cucumber or zucchini, peeled, seeded,coarsely chopped

1/2 cup pineapple chunks

1 tablespoon each: condensed tamarind juice or lime juice, fish sauce

1/4 teaspoon sugar

1 teaspoon peanut oil

2 cloves garlic, minced

8 cherry tomatoes, halved

2 tablespoons minced basil

Heat water, chicken and salt to boiling in large saucepan. Reduce heat; cover. Simmer 1 hour. Skim off any fat. Remove chicken from broth; let cool enough to remove meat from bones. Discard skin and bones. Shred chicken meat; return to broth. Add melon, pineapple, tamarind juice, fish sauce and sugar to broth; heat to boiling.

Meanwhile, heat oil in small skillet over medium heat. Add garlic; cook until soft, about 1 minute. Remove soup from heat. Add tomatoes and basil to soup; stir in garlic.