SOMLOR M'CHOU KHMAE (CAMBODIAN CHICKEN RICE SOUP)
This comforting and flavorful chicken rice soup is a popular dish in Cambodian cuisine, perfect for warming up on a chilly day or whenever you crave a hearty and satisfying meal.
Servings: 4
Prep time: 15 minutes
Cook time: 45 minutes
| AMOUNT | INGREDIENT(S) | NOTES |
|---|---|---|
| 2 | Chicken breasts or thighs | Bone-in and skin-on |
| 4 cups | Chicken broth | |
| 2 cups | Water | |
| 1 cup | Jasmine rice | Rinsed |
| 1 | Onion | Chopped |
| 2 | Tomatoes | Chopped |
| 2 cloves | Garlic | Minced |
| 1 | Lemongrass stalk | Smashed |
| 2 tablespoons | Fish sauce | |
| 1 tablespoon | Sugar | |
| Salt and pepper to taste | ||
| Fresh cilantro, green onions and lime wedges | For garnish |
Preparation & Tips
In a large pot, bring the chicken broth and water to a boil. Add the chicken breasts or thighs and reduce heat to simmer. Cook for about 20-25 minutes until the chicken is fully cooked. Remove the chicken breasts from the broth, let them cool slightly, then shred the meat and set aside. Strain the broth and return it to the pot.
In the same pot with the strained broth, add the rinsed jasmine rice, chopped onion, tomatoes, minced garlic, and smashed lemongrass stalk. Bring to a simmer and cook for about 15-20 minutes until the rice is tender and the vegetables are cooked through.
Once the rice is cooked, return the shredded chicken to the pot. Season with fish sauce, sugar, salt, and pepper to taste. Stir well to combine and let simmer for another 5-10 minutes to allow the flavors to meld together.
Serve the Cambodian chicken rice soup hot, garnished with fresh cilantro and green onions. You can also add a squeeze of lime juice for extra flavor if desired.
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