Cambodian Soup Recipe

Cambodian cuisine, or Khmer cuisine, is a treasure trove of flavors and traditions that reflect centuries of cultural exchange and the deep connection between the land and its people. One of the most comforting and soul-soothing dishes from this rich culinary tradition is Cambodian soup. Whether you’re a seasoned cook or a novice looking to explore new flavors, preparing a Cambodian soup at home is a rewarding experience.

Known for its balance of sweet, salty, sour, and bitter flavors, Cambodian soups incorporate fresh ingredients that are both aromatic and nourishing. These soups are often infused with lemongrass, galangal, turmeric, and a variety of fresh herbs, making them not only delicious but also packed with health benefits. They serve as both a main meal or a side dish, and they’re loved for their versatility, simplicity, and ability to bring out the best in local ingredients.

In this guide, we’ll dive deep into a classic Cambodian soup recipe, walk through the essential ingredients, offer expert tips, and even explore different variations to suit your taste. Let’s get started!

This traditional Cambodian soup recipe is one of the most beloved and frequently made dishes in Cambodian households. It’s known for its bright, herbal flavor, and its delicate balance between freshness and savoriness. In particular, the soup we’re focusing on today is called Sngor Kari-a Khmer-style curry soup with chicken, vegetables, and aromatic herbs.

While this dish can be as simple or as complex as you want to make it, this version includes all the key ingredients and steps to achieve a balanced, authentic flavor profile. It’s perfect for a cozy dinner or to serve guests when you’re aiming to impress with something both exotic and familiar.

Ingredients Needed

To create this Cambodian curry soup, you’ll need the following ingredients. Most of these can be found at Asian grocery stores, and some may even be available in larger supermarkets. Here’s what you’ll need:

Chicken (bone-in pieces preferred): 2 lbs
- Bone-in chicken adds depth of flavor and helps create a rich broth. You can use chicken thighs or drumsticks for a more tender, juicy texture.
Lemongrass stalks: 2, bruised
- Lemongrass brings that distinct citrusy flavor that’s a hallmark of Southeast Asian cooking.
Kaffir lime leaves: 4-5 leaves, torn
- These leaves have a fragrant, citrusy aroma that infuses the soup with brightness.
Galangal: 1-inch piece, thinly sliced
- A relative of ginger, galangal adds a more peppery, earthy flavor, giving the soup its signature taste.
Turmeric root: 1-inch piece, sliced
- Turmeric gives a golden color to the soup and contributes a warm, earthy flavor with a hint of bitterness.
Shallots: 2, chopped
- Shallots add a mild, slightly sweet, and oniony flavor to the broth.
Garlic: 4 cloves, minced
- Garlic is a must-have in Cambodian soups. It adds an aromatic, savory kick.
Coconut milk: 1 cup
- Coconut milk enriches the soup, providing a smooth texture and a subtle sweetness to balance out the spices.
Fish sauce: 2 tbsp
- Fish sauce is a crucial ingredient in Southeast Asian cuisine, lending a salty and umami-packed flavor.
Palm sugar: 1 tbsp (or regular sugar if not available)
- Palm sugar adds a mild, caramel-like sweetness, perfect for balancing the other flavors.
Vegetables
- Potatoes: 2 medium-sized, peeled and diced
- Carrots: 2, sliced
- Tomatoes: 2, quartered
- Baby corn: 6-8 pieces, cut into thirds
- These vegetables absorb the flavors of the broth while adding color, texture, and sweetness.
Cilantro: Fresh, chopped for garnish
- A sprinkle of cilantro at the end provides a fresh, herbaceous contrast to the richness of the soup.

Cooking Instructions

Now that you’ve gathered all your ingredients, it’s time to bring everything together! This cooking process will take about 45 minutes, so you can have a piping-hot bowl of Cambodian soup in no time. Here’s how to make it:

Prepare The Aromatics
- Bruise the lemongrass stalks by gently hitting them with the back of a knife to release the oils. Cut the galangal and turmeric into thin slices.
- Mince the garlic and chop the shallots.
Simmer The Chicken
- In a large pot, add the chicken pieces with 6 cups of water and bring it to a boil. Skim off any scum that rises to the surface. This will ensure your broth remains clear and clean-tasting.
- Once the water boils, add the lemongrass, kaffir lime leaves, galangal, turmeric, shallots, and garlic to the pot. Lower the heat and let it simmer for about 20-25 minutes until the chicken is cooked through and tender.
Add Vegetables And Seasoning
- Add the potatoes, carrots, tomatoes, and baby corn to the pot. Stir in the fish sauce and palm sugar, adjusting the seasoning to your taste.
- Continue to simmer for another 10-15 minutes, or until the vegetables are tender and the flavors are well melded together.
Finish With Coconut Milk
- Once the vegetables are cooked, stir in the coconut milk. Bring it to a gentle simmer for an additional 5 minutes. This will give the soup a creamy texture and balance the spices.
Garnish And Serve
- Taste the broth for seasoning, adding more fish sauce or palm sugar if necessary.
- Serve the soup hot, garnished with fresh cilantro leaves.

Ingredient Insights

Lemongrass: Lemongrass is widely used in Southeast Asian cuisine, and for good reason. It’s the backbone of many soups, curries, and marinades due to its refreshing, citrusy flavor. It also has medicinal properties and is thought to help with digestion and reduce inflammation.
Kaffir lime leaves: The aromatic oils in these leaves lend an almost perfumed fragrance that adds a distinctive freshness to the soup. They’re often used in broths, curries, and marinades. Kaffir lime leaves are prized for their ability to infuse dishes without being overpowering.
Galangal: Often confused with ginger, galangal has a sharper, spicier taste that’s milder but more complex. It has a fragrant, earthy flavor that makes it indispensable in Cambodian soups and curries. Galangal is often used to treat nausea, digestive issues, and even inflammation.
Fish sauce: While it may seem foreign to some, fish sauce is a pantry staple in Southeast Asia. It’s made by fermenting fish, usually anchovies, and provides a deep umami flavor that enhances the overall taste of the soup.

Expert Tips

For a richer flavor: Let your soup simmer longer. The more you allow it to cook, the more time the ingredients have to infuse their flavors into the broth.
Adjusting the heat: If you prefer your soup spicier, add some fresh chilies or chili paste. If you prefer it milder, you can reduce the amount of garlic or omit the chili entirely.
Vegetable variations: Feel free to add or swap out vegetables based on what’s available to you. Eggplant, zucchini, or even sweet potatoes can make great additions.
Make it ahead: Like most soups, this one actually tastes even better the next day as the flavors continue to develop. You can store leftovers in the fridge for up to 3 days.

Recipe Variations

While this recipe is delicious in its classic form, you can get creative and adapt it to suit different tastes or dietary preferences. Here are a few variations to consider:

Vegetarian version: Skip the chicken and use tofu or tempeh as your protein source. Add more variety to the vegetables, such as mushrooms, green beans, or spinach.
Beef variant: If you prefer a heartier soup, swap the chicken for beef short ribs or even thinly sliced steak. This variation would benefit from a longer simmer time to tenderize the beef.
Spicy twist: For those who love heat, add Thai bird’s eye chilies or chili paste during the cooking process to bring a spicy kick to the soup.

Final Words

Cooking a Cambodian soup like Sngor Kari is a delightful journey into the heart of Khmer cuisine. The balance of fresh herbs, warm spices, and rich coconut milk is what makes this dish so universally adored. It’s more than just a meal-it’s a cultural experience that transports you to the streets of Cambodia, where food is both a form of nourishment and a way to bring people together.

Cambodian Soup Recipe