Soup Recipes

Cambodian Chicken Soup Recipe

When it comes to comfort food, few things are as universally soothing as a bowl of hot, flavorful chicken soup. But what if we told you there’s a version of this classic dish that’s deeply rooted in Cambodian culinary tradition? Enter Cambodian Chicken Soup, or Sngor Moan, a vibrant, aromatic soup that offers a taste of Southeast Asia in every spoonful. With its delicate balance of savory, tangy, and aromatic flavors, this dish is a true testament to the richness of Cambodian cuisine.

Cambodian soups, much like the culture itself, are a harmonious blend of fresh ingredients, bold flavors, and an emphasis on balance. The use of herbs and spices elevates simple ingredients into something extraordinary. Cambodian chicken soup is no exception. It’s rich in flavor yet light on the stomach, making it an ideal dish for everything from a cozy family dinner to a refreshing meal on a hot day. Whether you’re a seasoned cook or a kitchen novice, this recipe is easy to make and will transport your taste buds straight to the heart of Cambodia.

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Cambodian Chicken Soup Recipe

This Cambodian Chicken Soup recipe is a simple yet flavorful creation that allows the ingredients to speak for themselves. The heart of this soup is the chicken, which is simmered with herbs and spices to create a broth that’s full of depth and complexity. It’s all about layering flavors and letting them meld together in a fragrant, warm bowl of comfort.

Servings: 4-6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients Needed

To make this delicious Cambodian Chicken Soup, you’ll need the following ingredients:

  • 1 whole chicken (about 3-4 lbs), cut into pieces (or chicken parts like thighs or drumsticks)
  • 10 cups of water (or chicken stock for richer flavor)
  • 1 onion, peeled and quartered
  • 4-5 garlic cloves, smashed
  • 3-4 stalks of lemongrass, smashed and tied into a knot
  • 5-6 kaffir lime leaves, torn into large pieces
  • 2 tablespoons of fish sauce (for that authentic umami flavor)
  • 1 tablespoon of sugar (to balance the flavors)
  • 1-2 Thai bird’s eye chilies (optional, for some heat)
  • 2 medium tomatoes, quartered
  • 1 small piece of ginger, about 2 inches, peeled and smashed
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)
  • 1-2 sprigs of Thai basil (optional, for garnish)
  • 1 lime, cut into wedges (for serving)

Cooking Instructions

  1. Prepare The Chicken

    • Start by rinsing the chicken pieces thoroughly under cold water. If using a whole chicken, cut it into manageable pieces for easier cooking.

  2. Simmer The Broth

    • In a large pot, add the chicken pieces and cover with about 10 cups of water (or chicken stock for a richer broth). Bring it to a boil over medium-high heat, skimming off any impurities or foam that rise to the top.

  3. Add Aromatics

    • Once the broth is boiling and the scum has been removed, lower the heat to a simmer. Add the onion, garlic, lemongrass, kaffir lime leaves, ginger, bird’s eye chilies (if using), and fish sauce to the pot. Stir in the sugar as well, which will balance the sharpness of the lime and fish sauce.

  4. Simmer The Soup

    • Let the soup simmer for about 40-45 minutes. The chicken will be fully cooked, and the broth will have absorbed all the aromatic flavors. The longer you simmer, the more flavorful the broth will be, so feel free to let it cook a little longer for an even deeper taste.

  5. Add Tomatoes

    • About 10 minutes before finishing, add the quartered tomatoes to the pot. They’ll cook down slightly, adding a tangy brightness to the broth. Taste the soup and adjust seasoning with salt as needed.

  6. Serving

    • Once the chicken is tender and the broth is aromatic, remove the soup from heat. Discard the lemongrass, ginger, and lime leaves. Serve the soup in bowls with a handful of fresh cilantro and Thai basil on top. Don’t forget to offer lime wedges on the side for an extra burst of freshness.

Ingredient Insights

Understanding the role each ingredient plays in this Cambodian Chicken Soup is essential to appreciate the complexity of the dish.

  • Chicken: The star of the dish. The chicken pieces release their rich flavors into the broth, creating a savory base that is the foundation of the soup.
  • Lemongrass: Lemongrass provides a citrusy, fresh flavor with hints of ginger. It’s essential for that signature Cambodian flavor profile and adds an herbal, fragrant note.
  • Kaffir Lime Leaves: These leaves have a bold citrus flavor that is brighter and more complex than regular lime. They impart a unique depth of flavor to the broth that sets this soup apart.
  • Fish Sauce: A pantry staple in Southeast Asian cooking, fish sauce is the key to bringing a salty umami element to the soup. It’s often used in place of salt to season the broth and enhance the overall flavor.
  • Thai Bird’s Eye Chilies: These small but mighty chilies pack a punch of heat. You can adjust the amount based on how spicy you like your food.
  • Sugar: Balances out the salty and sour elements of the dish. A small amount helps to round out the flavors and smooths the sharpness of the fish sauce and lime.
  • Fresh Herbs: Cilantro and Thai basil add freshness and a pop of color to the soup. Thai basil, in particular, offers a slight anise-like flavor that complements the other ingredients.

Expert Tips

  • Stock vs. Water: For a richer, more flavorful soup, you can replace water with chicken stock. This will give the broth more depth and a savory foundation.
  • Adjusting the Heat: If you love heat, go ahead and leave the Thai bird’s eye chilies in the soup while it simmers. For a milder version, remove them early or use fewer chilies.
  • Using a Whole Chicken: If you’re using a whole chicken, it adds extra richness to the broth as the bones infuse the soup with collagen and flavor. Just make sure to remove the bones before serving.
  • Time and Patience: The longer you simmer the soup, the more flavorful it will become. Don’t rush the cooking process-let the flavors develop slowly for the best results.
  • Make it Ahead: Like most soups, Cambodian Chicken Soup tastes even better the next day when the flavors have had more time to meld together. Consider making a larger batch and storing leftovers in the fridge for up to 3 days.

Recipe Variations

  • Vegetarian Version: For a vegetarian twist, you can use tofu or mushrooms instead of chicken. Simmer the broth with the same aromatics for a delicious, plant-based version of the soup.
  • Add Vegetables: Feel free to add other vegetables like carrots, zucchini, or baby corn for added texture and nutrition.
  • Noodles: You can make the soup heartier by adding cooked rice noodles, making it a full meal. Serve the noodles in the bowl first, then pour the broth and chicken over them.
  • Spicy Version: If you want to kick the heat up even more, add some chili paste or chili oil to the broth for an extra layer of spice.

Final Words

Cambodian Chicken Soup is not just a dish; it’s an experience-a chance to indulge in the layered, aromatic flavors of Cambodia with every bite. The simplicity of the ingredients and the harmony of spices make it a satisfying, yet refreshing dish that can be enjoyed year-round. Whether you’re sitting down to a family meal or sharing it with friends, this soup brings people together and invites them to explore the beauty of Cambodian flavors.

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