Soup features in most Cambodian meals and is served with other dishes as part of a main meal. This is a light, citrusy chicken broth with rice and herbs, that is seasoned with salt only.

Serves
4

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 3.9 (22 votes)
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Ingredients

  • 1 litre chicken stock
  • 50 g (¼ cup) steamed jasmine rice
  • 1 garlic clove, bruised
  • 1 stalk lemongrass, bruised
  • 2 cm slice galangal
  • 4 kaffir lime leaves, torn
  • 400 g chicken breast fillets, cut into 2.5 cm pieces
  • 2 tbsp fish sauce
  • 1 tsp grated palm sugar
  • ½ lemon, juiced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Combine stock, rice, garlic, lemongrass, galangal and kaffir lime leaves in a large saucepan and slowly bring to the boil.

Add chicken, reduce heat to low–medium, then cook for 4 minutes or until chicken is cooked. Add fish sauce and sugar, and lemon juice to taste. Season with salt and serve.

 

Photography by John Laurie.