The Cambodian Chicken-and-Rice Soup with Shrimp showcases a delightful combination of ingredients, resulting in a dish that’s both visually appealing and satisfying. The rice noodles are typically served with tender, bite-sized pieces of chicken breast and succulent shrimp, both of which are cooked until just done, ensuring a pleasant texture in every bite.
The dish’s look is highlighted by the vibrant yellow hue of the turmeric and the rich golden color from the paprika, which give the noodles a warm, inviting appearance. The chicken and shrimp are well-seasoned with garlic, grated ginger, cumin, and a hint of lemongrass, adding depth to the overall flavor without overwhelming the dish.
The Cambodian Chicken-and-Rice Soup with Shrimp is made with a savory broth that combines chicken broth and water, creating a light yet flavorful base. This broth is infused with the aromatic notes of lemongrass, adding a subtle, fresh flavor that complements the other ingredients. The noodles, once cooked, have a smooth and slightly chewy texture, absorbing the flavors of the broth and spices.
Garnished with fresh cilantro and served with lime wedges on the side, the Cambodian Chicken-and-Rice Soup with Shrimp is finished with a burst of freshness and a touch of brightness. The cilantro adds a fresh, herbal note, while the lime juice can be squeezed over the dish to enhance the flavors. The overall makeup of the Cambodian Chicken-and-Rice Soup with Shrimp results in a balanced and enjoyable meal with a pleasing mix of textures and flavors.
Ingredients For the Cambodian Chicken-and-Rice Soup with Shrimp
Chicken Breast, cut into bite-sized pieces
Jasmine Rice
Shrimp, peeled and deveined
Lemongrass stalks (inner core only), halved lengthways
Olive Oil
Onion, chopped
Garlic, minced
Grated ginger
Turmeric
Cumin
Paprika
Salt
Chicken Broth
Water
Cilantro
Limes
Cooking Instructions For the Cambodian Chicken-and-Rice Soup with Shrimp
- Get the olive oil hot in a big saucepan on medium heat.
- Next, brown the chicken, which should take approximately 5 minutes.
- Cook the onion until it becomes translucent, which should take approximately 5 minutes, after which you can add the lemongrass core, garlic, ginger, and onion.
- Cook the rice for 2 minutes after stirring it in.
- Saute for 1 minute after adding salt, cumin, paprika, turmeric, and chili powder.
- Once the water and chicken stock are boiling, add the remaining ingredients.
- Simmer, covered, for 15 to 20 minutes, or until rice is soft and chicken is cooked through.
- Add the shrimp and simmer for another 3 to 5 minutes, or until it turns pink and done.
- Top with freshly squeezed lime juice and chopped cilantro, and serve hot.
How Do I Properly Use Prahok (Cambodian Fermented Fish Paste) in Home-Cooked Meals?
Prahok, a staple in Cambodian cooking, is a strong-smelling, fermented fish paste that adds a deep umami flavor to various dishes. Though its pungency can be intense, when used correctly, it brings a unique complexity to your meals.
To start, prahok is often used in small quantities due to its strong flavor. It can be added directly to dishes like stir-fries, soups, and stews to enhance the overall taste. For example, in traditional dishes such as Samlor Machu Kroeung (a Cambodian sour soup), prahok is blended into the broth to provide a savory balance to the tangy tamarind and lemongrass flavors.
For beginners, incorporating prahok into a sauce or marinade can be a more approachable method. Combine a small amount of prahok with ingredients like lime juice, garlic, and chili to make a dipping sauce for grilled meats or vegetables. This allows you to control its intensity while enjoying its distinctive taste.
If you’re cooking a stir-fry, like Prahok Ktis (stir-fried pork with prahok), sauté the prahok with aromatics such as garlic, shallots, and lemongrass to mellow its strong scent. The paste blends well with the richness of coconut milk, helping to balance its saltiness.
Remember, prahok is an acquired taste, so start with smaller amounts and adjust to your liking. Over time, it will become a key element in recreating the authentic flavors of Cambodian cuisine at home.
10 Reasons Why I Love Cambodian Food
1. Bold Flavors – Cambodian food masterfully blends salty, sour, sweet, and bitter flavors in a single dish. This balance creates a dynamic eating experience that keeps your taste buds engaged. Each dish is full of surprises.
2. Fresh Herbs and Vegetables – Cambodian dishes make extensive use of fresh ingredients like cilantro, lemongrass, and basil. These herbs provide a refreshing and vibrant flavor that enhances the natural taste of the food. It’s a burst of freshness in every bite.
3. Variety of Textures – From the crunch of fresh vegetables to the chewiness of rice noodles, Cambodian cuisine offers a delightful variety of textures. This mix keeps each dish interesting and satisfying. You’re never bored with just one texture.
4. Healthy Cooking Techniques – Cambodian food often uses methods like steaming, grilling, and light stir-frying. These techniques help retain nutrients while keeping the dishes light and flavorful. You get great taste without feeling heavy.
5. Cultural Influence – Cambodian cuisine is a beautiful fusion of flavors influenced by Thai, Vietnamese, and Chinese cooking. This mix of cultures brings depth to the food, making each dish feel like a journey through history.
6. Unique Ingredients – Cambodian dishes often feature special ingredients like prahok (fermented fish paste) and galangal. These bold and distinctive ingredients give Cambodian food a flavor profile that stands out. It’s truly unforgettable.
7. Variety in Dishes – Whether it’s soups, stir-fries, or grilled meats, Cambodian cuisine offers an incredible range of dishes. You can find something for every palate, from mild to spicy, and everything in between.
8. Street Food Scene – The street food in Cambodia is lively and offers a wide variety of quick, tasty bites. From skewers to noodles, the flavors of Cambodian street food are as exciting as they are accessible. It’s food on the go, done right.
9. Affordability – Cambodian food is simple yet full of flavor, often using inexpensive ingredients. This makes it easy and affordable to recreate at home without needing fancy or expensive products. Great food doesn’t have to break the bank.
10. Delicious Desserts – Cambodian desserts are light, sweet, and often use tropical fruits and coconut. From sticky rice to banana-based sweets, they offer a pleasant, refreshing way to end a meal. The perfect balance of sweet and satisfying.
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Essiential Ingredients for Cooking Cambodian Food at Home
To truly embrace the essence of Cambodian cuisine at home, it’s important to understand the essential ingredients that form the backbone of this vibrant cooking tradition. Cambodian dishes are all about balance — combining salty, sweet, sour, and bitter flavors in harmony. Below are the key ingredients that make this balance possible, along with how they are used in some traditional recipes.
One of the cornerstones of Cambodian cooking is fish sauce, a pungent yet indispensable condiment that adds saltiness and depth to a variety of dishes. Used much like salt in Western cooking, fish sauce enhances the flavors of soups, stir-fries, and marinades. In Samlor Machu Kroeung (a traditional sour soup), fish sauce is stirred into the broth to provide a rich, savory undertone that balances the sourness of tamarind. Fish sauce also makes its way into dipping sauces, commonly served alongside grilled meats.
Equally important in Cambodian cuisine is palm sugar, a natural sweetener that tempers the saltiness and acidity in many dishes. Extracted from sugar palm trees, this ingredient is used to balance bold flavors. For example, in Amok Trey, a steamed fish curry, palm sugar is mixed with coconut milk, fish sauce, and Kroeung (a Cambodian spice paste) to create a rich, well-rounded flavor profile that melds sweetness with a creamy base. Palm sugar is also essential in desserts like Num Plae Ai, sweet sticky rice balls stuffed with coconut and palm sugar filling.
Lemongrass is a fresh, citrusy herb that gives Cambodian food its distinct brightness. Typically bruised or finely chopped, lemongrass is a key component of Kroeung, a spice paste used in many soups and curries, like Samlor Korko. The herb’s aromatic oils are released when pounded, adding a zesty freshness that balances the heavier flavors of fish sauce and fermented pastes.
In addition to lemongrass, galangal plays a major role in creating Cambodian spice pastes. Although it resembles ginger, galangal has a more peppery, intense flavor that adds depth to dishes. Sliced or grated, it’s commonly used in curries like Samlor Kari (Cambodian red curry), where its sharp, earthy flavor balances out the richness of coconut milk.
Perhaps one of the most unique Cambodian ingredients is prahok, a fermented fish paste that is both divisive and essential. It has a strong, salty flavor and is often used sparingly to avoid overpowering dishes. Prahok is key in Prahok Ktis, a popular dish made by frying the paste with minced pork, coconut milk, and lemongrass, creating a savory, creamy dish that pairs well with fresh vegetables and rice.
Kaffir lime leaves are another aromatic that imparts a citrusy, fragrant note to Cambodian food. These leaves are typically torn or crushed and added to soups, stews, and curries, providing a bright, slightly floral flavor. In dishes like Samlor Machu Yuon (a Vietnamese-style sour soup), the kaffir lime leaves elevate the broth with their distinct aroma.
To create the sour component found in many Cambodian dishes, tamarind paste is often used. Tamarind adds a tangy flavor to soups, sauces, and even dipping condiments. For instance, in Samlor Machu Kroeung, tamarind is combined with lemongrass, prahok, and galangal to give the soup its signature sourness, balanced by the salty fish sauce.
Cambodian food is also known for its vibrant yellow hue in certain curries, thanks to turmeric. Fresh or powdered turmeric lends an earthy, slightly bitter flavor and a bright color to dishes like Amok Trey. The spice is often used in combination with lemongrass and galangal to create a robust curry paste.
Dried shrimp is another common ingredient that adds a concentrated, salty flavor to Cambodian salads, soups, and sauces. Ground or rehydrated, it is used in dishes like Bok L’hong (green papaya salad), where it enhances the dish with its umami notes, complementing the fresh vegetables and tangy dressing.
Finally, coconut milk is essential in many Cambodian curries and soups. Its rich, creamy texture tempers the heat from chili and the tang from tamarind, creating a smooth, luxurious base for dishes like Samlor Kari and Amok Trey. Coconut milk also plays a role in desserts, offering a sweet, creamy balance to ingredients like palm sugar and sticky rice.
These ingredients form the foundation of Cambodian cooking and are key to recreating its unique flavors at home. Whether you’re preparing a rich curry, a tangy soup, or a savory stir-fry, having these essentials on hand will help you achieve the complex, balanced taste that defines Cambodian cuisine.
FAQ For the Cambodian Chicken-and-Rice Soup with Shrimp Recipe
Q: What makes Cambodian Chicken-and-Rice Soup with Shrimp recipe unique?
A: Cambodian Chicken-and-Rice Soup with Shrimp recipe is unique because it combines tender chicken, shrimp, and rice in a light, flavorful broth. The shrimp adds a seafood element that complements the chicken, making the dish distinct from traditional chicken soups.
Q: Can I use other types of shrimp in Cambodian Chicken-and-Rice Soup with Shrimp recipe?
A: Yes, you can use other types of shrimp in Cambodian Chicken-and-Rice Soup with Shrimp recipe. While fresh shrimp is preferred for the best flavor and texture, frozen shrimp can also work if properly thawed and cooked.
Q: Is Cambodian Chicken-and-Rice Soup with Shrimp recipe spicy?
A: Cambodian Chicken-and-Rice Soup with Shrimp recipe is generally mild in flavor, but you can adjust the spiciness by adding chili or other hot spices. The level of heat can be customized based on personal preference.
Q: What is the best way to store leftover Cambodian Chicken-and-Rice Soup with Shrimp recipe?
A: To store leftover Cambodian Chicken-and-Rice Soup with Shrimp recipe, transfer it to an airtight container and refrigerate. It will stay fresh for up to three days. Reheat gently on the stovetop to maintain the texture of the shrimp and rice.
Q: Can I make Cambodian Chicken-and-Rice Soup with Shrimp recipe ahead of time?
A: Yes, you can make Cambodian Chicken-and-Rice Soup with Shrimp recipe ahead of time, but it’s best to add the shrimp just before serving to prevent it from becoming overcooked. The rice and broth can be prepared in advance and stored separately if needed.
Cambodian Chicken Rice and Shrimp Soup
Equipment
- Large pot or Dutch oven
- cutting board
- Knife
- Measuring cups and spoons
- Stirring spoon
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup uncooked jasmine rice
- 1 lb shrimp, peeled and deveined
- 2 lemongrass stalks (inner core only), halved lengthways
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tsps ground turmeric
- 2 tsps ground cumin
- 2 tsps paprika
- 1 tsp salt
- 1 tbsp grated ginger
- 4 cups chicken broth
- 2 cups water
- 1 cup chopped cilantro
- 2 limes, cut into wedges
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chicken and cook until browned, about 5 minutes.
- Add the lemongrass core, onion, garlic, and ginger and cook until the onions are translucent, about 5 minutes.
- Stir in the rice and cook for 2 minutes.
- Add the turmeric, cumin, paprika, and salt and cook for 1 minute.
- Pour in the chicken broth and water and bring to a boil.
- Reduce heat to low, cover the pot, and let simmer for 15-20 minutes or until the chicken is fully cooked and the rice is tender.
- Stir in the shrimp and cook until it turns pink and is fully cooked, about 3 to 5 minutes.
- Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice.
1 comment
This recipe exceeded all my expectations—absolutely delicious!
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