This Cambodian Chicken Soup, also known as 'Somlor Machu Kreung Sach Ko', is a traditional Cambodian recipe bursting with flavors. Made with tender chicken, aromatic spices, fresh vegetables, and aromatics, this soup is comforting, nourishing, and perfect for any occasion. The tangy and spicy flavors make it a popular choice among soup lovers. It is easy to prepare, requires simple ingredients, and can be ready in just 30 minutes. Whether you want to warm up on a cold day or enjoy a hearty, healthy meal, this Cambodian Chicken Soup is a must-try!
Ingredients
- 2 lbs chicken (bone-in, skin-on)
- 6 cups chicken broth
- 2 cloves garlic (minced)
- 1 onion (thinly sliced)
- 1 lemongrass stalk (bruised and cut into 2-inch pieces)
- 1 thumb-sized ginger (sliced)
- 2 carrots (sliced)
- 2 tomatoes (diced)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro (chopped, for garnish)
- Red chili flakes (for garnish)
Directions
- In a large pot, heat some oil over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
- In the same pot, add the garlic, onion, lemongrass, and ginger. Sauté until fragrant and onions are translucent.
- Add the chicken back to the pot, along with the chicken broth. Bring to a boil and then reduce heat to a simmer. Cover and cook for 15 minutes.
- Remove the chicken from the pot and let it cool slightly. Remove the skin and bones, then shred the chicken meat into bite-sized pieces. Discard the skin and bones.
- Return the shredded chicken to the pot. Add carrots, tomatoes, fish sauce, sugar, and soy sauce. Stir well and simmer for another 10 minutes or until the vegetables are tender.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve the Cambodian Chicken Soup hot, garnished with fresh cilantro and red chili flakes for some extra heat.
