The Cambodian Sweet-and-Sour Soup Recipe has a vibrant, clear broth that gives the dish a visually appealing appearance. The soup is light and has a smooth consistency, which makes it easy to enjoy. The balance between the sweet and sour elements creates a striking contrast, but the overall look remains inviting and simple.
In terms of texture, the Cambodian Sweet-and-Sour Soup Recipe is delicate, with ingredients that float gently in the broth. The liquid itself is smooth and flows easily, while the other elements of the soup maintain a softer texture. Each spoonful offers a light, clean mouthfeel.
The makeup of the Cambodian Sweet-and-Sour Soup Recipe ensures that it remains visually balanced and enjoyable to eat. The clear broth highlights the lightness of the dish, with nothing overpowering in terms of appearance or texture. The soup’s simplicity and clarity make it easy to savor, without being heavy or thick.
Ingredients For the Cambodian Sweet-and-Sour Soup Recipe
Chicken Breast
Coconut Milk
Palm Sugar
Fish Sauce
Tamarind Paste
Lime Juice
Vegetable Oil
Garlic
Onion
Red Bell pepper
Yellow Bell pepper
Tomato
Lemongrass
Galangal
Ginger
Red Chili Flakes
Salt
Pepper
Cilantro
Rice
Cooking Instructions For the Cambodian Sweet-and-Sour Soup Recipe
- Heat the oil in a big saucepan over medium heat. Once the onion becomes translucent, add the garlic, lemongrass, and continue cooking.
- Once the chicken turns white, add it to the pan and continue cooking.
- Combine the bell peppers (both red and yellow), tomato, ginger, galangal, and chili flakes. Be sure to cook for two or three minutes.
- Add the coconut milk and boil for a few minutes.
- Next, combine the lime juice, tamarind paste, palm sugar, fish sauce, and fish sauce in a small bowl. Whisk to combine. Add the ingredients to the pan and mix well.
- Cook the chicken until done, about 10 to 15 minutes, or until the broth reaches a simmer. Taste and add salt and pepper as needed.
- Top each bowl of soup with rice and a sprig of fresh cilantro.
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.
Best method for cooking Cambodian rice dishes at home?
The best method for cooking Cambodian rice dishes at home involves understanding the type of rice typically used and the traditional techniques that bring out its flavors. Cambodian cuisine commonly features fragrant, long-grain jasmine rice, which is prized for its soft texture and slightly sticky quality when cooked.
Start by rinsing the rice thoroughly under cold water to remove excess starch, which can make the rice too sticky. Use a 1:1.5 rice-to-water ratio to get the perfect texture. For example, for every cup of rice, add 1.5 cups of water. Bring the water and rice to a boil in a heavy-bottomed pot, then reduce the heat to low, cover the pot, and simmer for about 15-18 minutes.
To enhance the flavor, Cambodian home cooks sometimes add pandan leaves or a pinch of salt while cooking the rice. Another popular technique is using a **rice cooker**, which simplifies the process by automatically adjusting the heat and cooking time for perfect results every time.
For more traditional Cambodian rice dishes like **Bai Sach Chrouk** (pork with rice) or **Amok Trey** (steamed fish curry), the rice serves as the perfect base, soaking up all the savory sauces and seasonings. Simple and versatile, properly cooked rice is a staple for any Cambodian meal.
10 Essential Ingredients to Have on Hand for Cooking Cambodian Food at Home
1. Fish Sauce – A fundamental ingredient in Cambodian cooking, fish sauce provides a salty, savory flavor. It’s commonly used in soups, stir-fries, marinades, and dipping sauces to enhance the overall taste of the dish.
2. Palm Sugar – This natural sugar is widely used in Cambodian cuisine for its rich, caramel-like sweetness. It’s key in balancing flavors in curries, sauces, and desserts, complementing the salty and tangy elements.
3. Lemongrass – Lemongrass is used for its bright, citrusy aroma and flavor. It’s typically bruised or chopped finely for use in soups, curries, and grilled dishes, adding a fresh, zesty note.
4. Galangal – Similar to ginger, galangal has a sharper, more peppery taste. It is often sliced or pounded and used in soups, stews, and curry pastes to give a distinct earthy flavor.
5. Prahok (Fermented Fish Paste) – Prahok is a potent, umami-rich paste made from fermented fish, used as a seasoning in soups, stews, and stir-fries. Its bold flavor defines many Cambodian dishes, adding depth and saltiness.
6. Kaffir Lime Leaves – These leaves are fragrant and citrusy, often torn or crushed and added to soups, curries, and stir-fries. They infuse a refreshing aroma and bright flavor into dishes.
7. Tamarind Paste – Tamarind adds a distinct sour note to Cambodian food. It’s often used in soups, dipping sauces, and marinades, providing a tangy contrast to sweet or salty ingredients.
8. Turmeric – Fresh or powdered, turmeric is used for its earthy flavor and vibrant yellow color. It’s essential in Cambodian curries, giving dishes a warm, slightly bitter undertone and a striking appearance.
9. Dried Shrimp – Dried shrimp offer a concentrated salty, umami flavor. They are typically ground or rehydrated and added to salads, soups, and dipping sauces to enhance the savory taste.
10. Coconut Milk – Coconut milk is used to create a creamy base for many Cambodian soups and curries. Its rich, mild flavor helps balance spicy and tangy elements, making it a must-have for traditional dishes.
FAQ For the Cambodian Sweet-and-Sour Soup Recipe
Q: What is the Cambodian Sweet-and-Sour Soup recipe?
A: The Cambodian Sweet-and-Sour Soup recipe is a traditional dish made with fish or meat, vegetables, and a broth that balances sweet and tangy flavors, often using tamarind and pineapple.
Q: What ingredients are needed for the Cambodian Sweet-and-Sour Soup recipe?
A: The Cambodian Sweet-and-Sour Soup recipe typically includes fish or shrimp, tamarind paste, pineapple, tomatoes, garlic, lemongrass, and herbs like cilantro or basil.
Q: How long does it take to prepare the Cambodian Sweet-and-Sour Soup recipe?
A: The Cambodian Sweet-and-Sour Soup recipe takes about 30 to 40 minutes to prepare, depending on how long it takes to cook the fish or meat and blend the flavors of the broth.
Q: Can I make the Cambodian Sweet-and-Sour Soup recipe vegetarian?
A: Yes, you can adapt the Cambodian Sweet-and-Sour Soup recipe to be vegetarian by replacing the fish or meat with tofu and using vegetable broth instead of fish sauce.
Q: What are the common variations of the Cambodian Sweet-and-Sour Soup recipe?
A: Common variations of the Cambodian Sweet-and-Sour Soup recipe include using different proteins like chicken or pork, and adjusting the sweetness or sourness by adding more or less tamarind or sugar.
Cambodian Sweet and Sour Soup
Equipment
- Large saucepan or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Whisk or fork
- Serving bowls and rice bowls
- Serving spoon
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 can (13.5 oz) of coconut milk
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tomato, chopped
- 2 tbsp chopped lemongrass
- 1 tbsp chopped galangal
- 1 tbsp chopped ginger
- 1 tbsp dried red chili flakes
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Rice, for serving
Instructions
- In a large saucepan, heat the oil over medium heat. Add the garlic, onion, and lemongrass, and cook until the onion is translucent.
- Add the chicken to the pan and cook until it is no longer pink.
- Stir in the red and yellow bell peppers, tomato, ginger, galangal, and chili flakes. Cook for 2-3 minutes.
- Pour in the coconut milk and bring the mixture to a simmer.
- In a small bowl, whisk together the palm sugar, fish sauce, tamarind paste, and lime juice. Pour this mixture into the pan and stir to combine.
- Simmer the soup for 10-15 minutes, or until the chicken is fully cooked. Season with salt and pepper to taste.
- Serve the soup over rice and garnish with fresh cilantro.
1 comment
This was just so good, I could eat it every day.
Comments are closed.