Cambodian Chicken Soup

Good base recipe, really like the flavor. I added a couple of serrano peppers for spice. Used chicken leg meat. Added onion, celery and cabbage. Substituted pomegranate molasses for vinegar. Garnished with chopped peanuts. Agree with other reviews, cut the rice in half. Definitely going into my soup rotation.

This turned out great. I added an extra chicken breast to make it more meaty. Instead of rice I used rice noodles which worked out well.

This is really great! I couldn’t find fish sauce at my local store, so I read online that a close approximation is a mix of soy sauce and housing sauce, which is what I did. I also sampled it before adding the pineapple and I actually think I like it better like that! Diabetic notes – I live with someone with diabetes, so we made the rice separate and added it individually (or skipped it). It is of course a much thinner soup without rice but the flavor is outstanding. As mentioned above, you can also leave out the pineapple and it will be less sweet but still have an amazing and complex flavor.

This is great! I followed it as posted with the following small changes… I did not use the seeds of the Serrano pepper and I used coconut oil instead of vegetable oil. The flavor is great. I will probably add more chicken next time.

This is a very yummy recipe even though, I was missing some key ingredients – pineapple and red curry paste. However, my family still loved it, especially my 3 kids! They fought over who was going to bring the left overs in their lunch thermos the next day. I will say this was very thick for “soup” with four cups of cooked rice, but I think it turned out great for my family because I make a LOT of soup, which gets old for kids after a while and having something thicker like this made it less soup-like. 🙂 Thanks for sharing your recipe.

Very quick and easy to make and tasted so delicious! My husband couldn’t say enough good things about it and insisted it be saved for a regular menu choice. “I would share this with anyone, even Michelle Obama” he said, “It’s that good.” (He had just seen Mrs Obama on the Tonight Show the night before, which is probably why she came to mind!)

I made this exactly as written, and my husband loved it. Very easy and so delicious.

Just what I was hungry for… super yummy. Thanks for the recipe!

My family loved it! I was looking for something a little different, using ingredients I had on hand. Disclaimer: I only had green curry paste on hand, so I used that instead of the red that was called for. I omitted the chili peppers because most of my family (myself included) aren’t fans of spicy. I discovered as I was cooking that I was out of curry powder (eek!) so I made a homemade curry blend (cumin, turmeric, ginger, nutmeg, cinnamon, coriander, cayenne, salt, black pepper, ground mustard, ground clove…I was sad I didn’t have any cardamom) after reading some recipes for curry powder. It would have been even better with regular curry powder! This is definitely one I’ll make again!

Amazing recipe, great flavor! Simple to make. If you try it yourself, I’d suggest adding a little more ginger (1.5-2 tsp) and garlic (2 cloves), use fresh pineapple (20 oz. can = 2 cups chopped fresh), and keep the rice separate. Keeping the rice out of it keeps it from getting soggy/mushy. Enjoy!!!

Added onion and carrots and doubled the chicken and used 3 cups rice. My womens group liked it. I did feel it was missing something, not sure what. I will make again.

Really tasty! Didn’t change anything although I think I probably used way more chili peppers than called for. But it still wasn’t as spicy as I expected it to be. I used the full four cups of rice and did not find it too much. Both hubby and I really liked this soup served with naan bread. Will repeat so thanks for posting.

Very nice but I think next time I’ll add onion. I did reduce the rice and it was still thick. Thanks for sharing

I made this without the pineapple and it was really good! I also used 2 serano peppers which added a lot of spice, which I probably would only use 1 next time.

Only modification was green curry instead of red. It was delicious!!

This was awesome! Modifications: I omitted the sugar, added mushrooms, mini bell peppers, and fresh cilantro, and used extra ginger and garlic. I think adding a couple of vegetables was a good idea–it made me feel healthier about such a rich soup… such a fantastic soup. I’d’ make this again. Thanks for the recipe!

The perfect broth! Cutting the rice in half was the correct recommendation to follow. Will make this again.

I’ve been on a soup kick recently, and I thought I’d give this a go. Really glad I did! I liked it, and my mom and brother loved the flavor! The only thing I did differently the second time around was add some carrots and potatoes to the mix. Still just as nice, and a bit more filling! Thanks for the recipe!

I am cambodian and I have always been intimidated by Khmer dishes because my mom’s cooking is so good! This dish was very good and easy to make, so don’t be nervous in trying this out. I followed another reviewer’s advise and used only 2 cups of rice. I do feel like it is missing some vegetables but I really couldn’t think of what would go well w/ it. Maybe bell peppers? Squash? I don’t know…Also, I love spicy food so I used 2 whole serrano peppers, minced.

The soup is fantastic as written, except that I agree with another reviewer; 4 cups of rice would be far too much. 2 is plenty for the amount of soup. It’s also really good with some veggies added in – I like adding carrots, red and green bell pepper, and sugar snap peas.

This was really good. Different, but delicious. I added a few carrots and a red bell pepper. 4 cups of cooked rice was just fine IMO. I also used 1 1/2 spanish pepper instead of the poblanos. It was really good but next time I might use a bit more red curry paste and less yellow curry powder. We will definately make this again, thank you 🙂