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.
- 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
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.
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.