Cambodian sour chicken soup, known locally as “Samlar M’chou Kroeung Sach Mouan,” is a delightful culinary masterpiece that encapsulates the vibrant flavors of Cambodian cuisine.
This traditional soup is a harmonious blend of tangy and savory notes, carefully balanced to tantalize the taste buds. With its roots deeply embedded in Cambodian culture, this soup is not just a dish but a reflection of the country’s rich culinary heritage and the warmth of its people.
Infused with aromatic herbs, spices, and the distinctive sourness of tamarind, this soup offers a comforting yet invigorating experience that is sure to leave a lasting impression on anyone fortunate enough to savor its exquisite flavors.
How To Make Cambodian Sour Chicken Soup?
Recipe Overview
Total Time: 45 minutes
Course: Main Course
Cuisine: Cambodian
Yield: Serves 4
Equipment Needed
- Large pot
- Chopping board and knife
- Wooden spoon
- Serving bowls
Ingredients
For The Soup Base
- 1 tablespoon cooking oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 lemongrass stalk, bruised
- 2 tomatoes, diced
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt to taste
For The Chicken
- 1 lb chicken breast, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
For Garnish
- Fresh cilantro, chopped
- Green onions, sliced
- Red chili peppers, thinly sliced
- Lime wedges
Instructions
1. Preparing The Chicken
In a bowl, combine the sliced chicken breast with soy sauce and cornstarch. Mix well and set aside to marinate for 15-20 minutes.
2. Cooking The Soup Base
Heat the cooking oil in a large pot over medium heat. Add the sliced onion, minced garlic, and bruised lemongrass stalk. Sauté until the onions are translucent and fragrant. Stir in the diced tomatoes and cook until they start to soften. Pour in the chicken broth and water. Bring the mixture to a gentle simmer.
3. Adding Flavor To The Soup
Dissolve the tamarind paste in a little warm water to create a tamarind liquid. Add it to the simmering soup along with fish sauce and sugar. Stir well to combine. Allow the soup to simmer for about 10 minutes to let the flavors meld together.
4. Cooking The Chicken
Once the soup base is well-flavored, add the marinated chicken slices into the pot. Stir gently to distribute the chicken evenly. Let the soup simmer for an additional 10-15 minutes or until the chicken is cooked through and tender.
5. Serving
Remove the pot from the heat. Taste the soup and adjust the seasoning with salt if needed. Ladle the Cambodian Sour Chicken Soup into serving bowls. Garnish each bowl with chopped cilantro, sliced green onions, and red chili peppers. Serve hot with lime wedges on the side.
Nutrition Facts Of Cambodian Sour Chicken Soup
- Calories: 250 kcal
- Fat: 4 g
- Carbohydrates: 15 g
- Protein: 35 g
Serving Suggestions
- Enjoy this Cambodian Sour Chicken Soup as a comforting main course with a side of steamed rice for a complete meal.
- Pair it with some crispy fried shallots for an extra burst of flavor and texture.
Tips And Variations
- For a spicier kick, add a chopped chili pepper or a dash of chili flakes to the soup.
- Feel free to substitute chicken with tofu or shrimp for a delicious vegetarian or seafood variation.
- If you prefer a thicker consistency, you can add a cornstarch slurry to the soup towards the end of cooking.
Health Benefits Of Cambodian Sour Chicken Soup
- This soup is packed with lean protein from the chicken breast, making it a nutritious and satisfying meal option.
- Tamarind paste adds a tangy flavor while also providing antioxidants and promoting digestion.
Special Note
Remember to adjust the level of tamarind paste according to your taste preferences. Some prefer a more pronounced sour flavor, while others may prefer it milder.
Conclusion
Congratulations! You’ve just mastered the art of preparing Cambodian Sour Chicken Soup. With its tantalizing blend of sour, savory, and spicy flavors, this soup is sure to delight your taste buds and warm your soul.
This delightful dish is perfect for warming up on chilly days or whenever you crave a taste of Southeast Asia. With its tangy broth, tender chicken, and aromatic herbs, it’s sure to become a favorite in your recipe collection.
Don’t hesitate to experiment with additional herbs or spices to suit your taste preferences. Give it a try and let your taste buds rejoice in the exotic tastes of Southeast Asia!
Cambodian Sour Chicken Soup
Equipment
- Large pot
- Chopping board and knife
- Wooden spoon
- Serving bowls
Ingredients
For The Soup Base
- 1 tablespoon cooking oil
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1 lemongrass stalk bruised
- 2 tomatoes diced
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt to taste
For The Chicken
- 1 lb chicken breast thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
For Garnish
- Fresh cilantro chopped
- Green onions sliced
- Red chili peppers thinly sliced
- Lime wedges
Instructions
Preparing The Chicken
- In a bowl, combine the sliced chicken breast with soy sauce and cornstarch. Mix well and set aside to marinate for 15-20 minutes.
Cooking The Soup Base
- Heat the cooking oil in a large pot over medium heat. Add the sliced onion, minced garlic, and bruised lemongrass stalk. Sauté until the onions are translucent and fragrant. Stir in the diced tomatoes and cook until they start to soften. Pour in the chicken broth and water. Bring the mixture to a gentle simmer.
Adding Flavor To The Soup
- Dissolve the tamarind paste in a little warm water to create a tamarind liquid. Add it to the simmering soup along with fish sauce and sugar. Stir well to combine. Allow the soup to simmer for about 10 minutes to let the flavors meld together.
Cooking The Chicken
- Once the soup base is well-flavored, add the marinated chicken slices into the pot. Stir gently to distribute the chicken evenly. Let the soup simmer for an additional 10-15 minutes or until the chicken is cooked through and tender.
Serving
- Remove the pot from the heat. Taste the soup and adjust the seasoning with salt if needed. Ladle the Cambodian Sour Chicken Soup into serving bowls. Garnish each bowl with chopped cilantro, sliced green onions, and red chili peppers. Serve hot with lime wedges on the side.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.