A typical Cambodian meal normally consists of a fish or chicken soup, a salad, a fish main, vegetables and rice. The food in Cambodia has influences from Thailand, Vietnam and China, although dishes are generally served less spicy and just slightly more acidic. Cambodian specialties include Amok, a steamed fish curry in banana leaves, and various soups packed with vegetables and noodles.
Popular soups in Cambodia include Samlor machu trey (sweet and sour soup with fish), Nom banh chok (fermented noodles) and Kuy teav (noodle soup made from pork broth). Soups are mainly eaten for breakfast to start the day.
The first time I tried one of the Cambodian soups, I was in the small village of Kampot. This chicken soup was served for breakfast with a poached egg and lots of vegetables.
The Cambodian chicken soup recipe I am sharing today is a simple but delicious way to start your day or enjoy it at lunch.
To spice it up a bit you can add some chili oil. Asian chili oil is very easy to make yourself!
Cambodian chicken soup recipe
- 1 liter of water
- 1 lemongrass stalk
- 10 gr laos/galangal
- 10 gr ginger
- 2 cloves of garlic
- 1 spring onion
- 2 kaffir lime leaves
- 500 gr chicken
- 1 tbs chickenstock
- 1 tbs fish sauce
- 1 tsp sugar
- Pakchoi (optional)
- Rice noodles (optional)
Topping: spring onion, lime, Thai basil, chili
Crush the lemongrass, galangal, ginger and garlic cloves in a mortar. Bring a pan with 1 liter of water to a boil and add the bruised spices, along with the white part of the spring onion and lime leaves.
Bring to a boil, cut the chicken into pieces and add to the water. After a few minutes, skim any foam off.
Then add the fish sauce, chickenstock, sugar and salt to taste. Simmer for at least 30 minutes.
Optional: for a more filling soup, cook rice noodles in a separate pan according to package and/or pack choi.
Serve the soup with rings of green spring onion, a wedge of lime, fresh chili, Thai basil, pak choi and rice noodles (optional).