Cambodian Chicken Soup Recipes
CAMBODIAN LEMONGRASS CHICKEN SOUP
My Khmer sons both love this soup at our favorite Cambodian restaurant, Chez Sovan, in San Jose, CA. This is my attempt to match the flavors at home. My oldest son's comment on trying the soup was, Mmm so close, make some more! Serve with warm baguette.
Provided by KLemons
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
- Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
- Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
- Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
- Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.
Nutrition Facts : Calories 273 calories, Carbohydrate 33.9 g, Cholesterol 49.2 mg, Fat 8.6 g, Fiber 6.5 g, Protein 21.4 g, SaturatedFat 2.1 g, Sodium 1209.1 mg, Sugar 4.9 g
CAMBODIAN CHICKEN SOUP
This wonderful chicken and rice soup features curry, coconut, and pineapple.
Provided by jillie69
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 42.6 g, Cholesterol 17.7 mg, Fat 23 g, Fiber 2.2 g, Protein 11.5 g, SaturatedFat 18.6 g, Sodium 433 mg, Sugar 12.2 g
CAMBODIAN CHICKEN SOUP
Make and share this Cambodian Chicken Soup recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, Serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.
Nutrition Facts : Calories 615.7, Fat 22.1, SaturatedFat 16.8, Cholesterol 23.2, Sodium 423.4, Carbohydrate 92.9, Fiber 1.3, Sugar 63, Protein 12.7
CAMBODIAN CHICKEN SOUP
Make and share this Cambodian Chicken Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine broth, zest, ginger, garlic, jalapenos, and 1 teaspoon salt in a Dutch oven over med-high heat and bring to boil.
- Decrease heat to medium, cover, and simmer until broth is flavorful and fragrant, about 15 minutes.
- Discard ginger, garlic, and chiles.
- Meanwhile, bring 3 quarts water to boil in a large saucepan over med-high heat.
- Add noodles and 1 tablespoon salt and cook until tender, about 8 minutes.
- Drain and transfer to 4 individual serving bowls.
- Stir chicken, lime juice, cilantro, basil, and scallions into infused broth.
- Season with salt and pepper to taste and ladle equal amounts over each bowl of noodles; serve.
Nutrition Facts : Calories 904.8, Fat 46, SaturatedFat 13.2, Cholesterol 212.6, Sodium 441.2, Carbohydrate 56, Fiber 2.3, Sugar 4.1, Protein 65.9
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- Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
- In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.
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