Cambodian Chicken Rice and Shrimp Soup Recipe

I created the Cambodian Chicken Rice and Shrimp soup recipes from Siem Reap today. I changed my cooking schedule to make this comforting soup before the weather warms up again. The recipe’s complexity of taste surprised me given its small ingredient list. The fish sauce, which I implore you not to dismiss because of its odiferous aroma in the bottle, is perhaps the most important ingredient.

The flavor is considerably more refined and delicious. If you want to avoid the rice becoming sticky, don’t let it boil on the heat for too long. Because of Lloyd’s late arrival from work, yesterday night’s soup tasted more like porridge. But it’s still tasty

The Cambodian Chicken Rice and Shrimp soup recipe is colorful, chaotic, captivating, noisy, and untidy best describe the scene. Fortunately, I was able to take a cooking class in Siem Reap with a chef who explained the many items I had seen in the market and taught me the fundamentals of Cambodian cuisine.

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Because I learned to cook in Siem Reap and couldn’t get all the ingredients in the United States, I had to make some adjustments to my recipe for Cambodian Chicken Rice and Shrimp soup recipe.

Most of these items may be found in the fresh produce area of a health food shop or an Asian market. Both turmeric and lemongrass have long, thick stalks, although turmeric is smaller and more orange in color. If you don’t have access to fresh lemongrass or turmeric, you may use the zest of one lime and one lemon and add more lime juice to taste.

Makrut lime leaves, which may be located close to the lemongrass and turmeric, should also be sought for. They are recommended for this dish since they provide a fresh aroma to the soup, but they are not necessary.

If you use pre-peeled and deveined shrimp, this stew may be ready in the time it takes to boil a pot of water. IQF, or Individually Quick Frozen, frozen shrimp is the way to go. (The “fresh” shrimp in the seafood cabinet has likely been frozen, thawed, and sitting there for who knows how long.) Thawing frozen shrimp in a dish of cold water is a fast and easy process.

In many respects, the food I ate in Cambodia reminded me of Thai food, but with a softer flavor and less heat. Typical of the cuisine in this area, this Cambodian Chicken Rice and Shrimp soup recipe is delicious.

3 Reasons People Love the Cambodian Chicken Rice and Shrimp Soup Recipe

1. Unique Flavor: Cambodian Chicken and Rice Soup with Shrimp Recipe is a dish that is full of unique flavors. The dish features a combination of lemongrass, ginger, garlic, and fish sauce, which all work together to create a fragrant and savory soup base. Additionally, the use of shrimp adds a sweet and slightly briny taste that complements the other ingredients perfectly.

2. Easy to Make: Another reason this soup is so popular is because it takes very little effort to prepare. This recipe requires few ingredients and is quick to prepare, making it ideal for weeknights when you’re short on time but yet want something hearty and comforting to eat.

3. Customizable: The Cambodian Chicken and Rice Soup with Shrimp Recipe versatility is one of its many selling points. Guests may tailor the soup’s taste to their preferences by altering the amounts of the different spices and herbs used. This soup is a fan favorite, and for good reason: it’s a nutritious meal. This soup is a healthy and filling dinner that relies on lean protein, whole grains, and fresh herbs to keep you feeling full for hours.

How To Make Our Cambodian Chicken Rice and Shrimp Soup Recipe

Ingredients: (8 Servings)

1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 cup uncooked jasmine rice
1 pound shrimp, peeled and deveined
2 lemongrass stalks (inner core only), halved lengthways
3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt
4 cups chicken broth
2 cups water
1 cup chopped cilantro
2 limes, cut into wedges

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chicken and cook until browned, about 5 minutes.

3. Add the lemongrass core, onion, garlic, and ginger and cook until the onions are translucent, about 5 minutes.

4. Stir in the rice and cook for 2 minutes.

5. Add the turmeric, cumin, paprika, and salt and cook for 1 minute.

6. Pour in the chicken broth and water and bring to a boil.

7. Reduce heat to low, cover the pot, and let simmer for 15-20 minutes or until the chicken is fully cooked and the rice is tender.

8. Stir in the shrimp and cook until it turns pink and is fully cooked, about 3 to 5 minutes.

9. Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice.

Nutritional Information For the Cambodian Chicken Rice and Shrimp Soup Recipe

Calories: 270
Carbohydrates: 21 g
Protein: 25 g
Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 172 mg
Sodium: 830 mg
Potassium: 420 mg
Fiber: 2 g
Sugar: 2 g

Prep Time: 15 minutes

Cooking Time: 35 minutes

Pots, Pans, and Cooking Equipment Needed for the Cambodian Chicken Rice and Shrimp Soup Recipe

Large pot or Dutch oven
Cutting board
Knife
Measuring cups and spoons
Stirring spoon

Best Way to Store Leftovers From the Cambodian Chicken Rice and Shrimp Soup Recipe

The best way to store leftovers of the Cambodian Chicken and Rice Soup with Shrimp is to transfer them to an airtight container and refrigerate for up to 3-4 days. Reheat the soup in a pot on the stove or in the microwave until hot and steaming.

Substitutions For the Cambodian Chicken Rice and Shrimp Soup Recipe

Chicken breast: You can substitute with boneless, skinless chicken thighs for a more flavorful and tender soup.
Jasmine rice: Basmati or long-grain white rice can be used instead.
Shrimp: You can substitute with other shellfish such as scallops or crab meat.
Olive oil: Vegetable oil or coconut oil can be used instead.
Chicken broth: Vegetable broth or water can be used instead.
Cilantro: Fresh parsley or basil can be used instead.
Lime: Lemon juice can be used instead.

Tips and Tricks For Easier Creation

To save time, chop the onions, garlic, and ginger the night before to make the cooking process quicker.
For a thicker and creamier soup, add a cup of coconut milk before serving.
For a spicier soup, add more paprika or a pinch of cayenne pepper.
If you prefer a less brothy soup, reduce the amount of water used.
Side Dishes and Desserts:

Side Dishes and Desserts For the Cambodian Chicken Rice and Shrimp Soup Recipe

For dessert, consider serving fresh fruit or a light and refreshing sorbet.

How To Serve the Cambodian Chicken Rice and Shrimp Soup Recipe

Serve the soup hot in individual bowls and garnish with chopped cilantro and a squeeze of fresh lime juice.
Serve with a side of crusty bread for dipping into the savory broth.
Enjoy this delicious and comforting soup as a quick and easy lunch or a cozy dinner.

FAQs About the Cambodian Chicken Rice and Shrimp Soup Recipe

Can I use a different type of rice in this recipe?
Yes, you can use a different type of rice such as basmati or long-grain white rice instead of jasmine rice.

Can I make this soup vegetarian?
Yes, you can make this soup vegetarian by substituting the chicken with firm tofu and the shrimp with sliced mushrooms. You can also use vegetable broth instead of chicken broth.

Can I make this soup spicier?
Yes, you can make this soup spicier by adding more paprika or a pinch of cayenne pepper. You can also add fresh chili peppers or hot sauce to taste.

How long does this soup keep in the refrigerator?
This soup will keep in the refrigerator for up to 3-4 days in an airtight container. Reheat the soup in a pot on the stove or in the microwave until hot and steaming.

Can I freeze the Cambodian Chicken and Rice Soup with Shrimp Recipe for later?
Yes, you can freeze this soup for later. Allow the soup to cool completely, then transfer it to an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then transfer it to a pot and heat until hot and steaming.

Final Thoughts

I’ve been fortunate enough to visit several amazing countries, but Cambodia’s cuisine is what I’ll always remember most. I first had the excellent Cambodian Chicken and Rice Soup with Shrimp Recipe at that crowded neighborhood market. Without a doubt, sampling this tasty and unusual dish has changed the game for me, and it will do the same for you. I’ll explain why.

After hearing rumors about the magical combination of textures and tastes that is Cambodian cuisine, I was not prepared for the wonder that greeted me at a little food stand in the middle of Siem Reap. As I watched the chef make the meal, I was tantalized by the aroma of lemongrass and kaffir lime leaves; the dish was a visual and aromatic feast that promised to take my taste buds on a voyage they would never forget.

This was clearly not your Cambodian Chicken and Rice Soup with Shrimp recipe, it was clear the moment I had my first taste. The well cooked rice served as a sturdy base for the rest of this wonderful dish. The soft shrimp added a wonderful sweetness that complemented the robust, savory flavors, and the generous portions of delicious chicken melted in my tongue.

The Cambodian Chicken and Rice Soup with Shrimp recipe had a unique blend of tastes that I had never experienced before; it was tangy from the tamarind, spicy from the jalapeño, and rich from the fish sauce.

Layers of fresh herbs and fragrant spices are what make Cambodian Chicken and Rice Soup with Shrimp unique. The lemongrass, galangal, and kaffir lime leaves give this dish its signature brightness and vitality, while the earthy turmeric and aromatic coriander seeds round out the flavors and give the dish more body.

The soup is taken to new heights by the mint, cilantro, and spring onion garnish, the tastes of which blend well with the soup’s foundation.

The health advantages of a Cambodian Chicken and Rice Soup with Shrimp recipe are outstanding, as if that weren’t enough to recommend it. The chicken and shrimp provide lean protein, and the herbs and spices provide a plethora of vitamins and minerals, making this a healthy and satisfying dinner. In addition, the soup’s soothing heat makes it ideal for warding off any illness.

The Cambodian Chicken and Rice Soup with Shrimp recipe that I had in Cambodia came to represent more than simply a meal to me; it was a metaphor for the hospitality, kindness, and extraordinary culture I encountered there. The first mouthwatering bite has stayed with me and made me want to introduce this meal to everyone I know back home.

Cambodian Chicken and Rice Soup with Shrimp recipe are a must-try if you’re trying to broaden your gastronomic horizons and indulge in the colorful and robust tastes of Cambodian cuisine. Indulge in this tempting and delicious meal, and I promise you won’t be disappointed. So, there’s no need to hold off. Have your ingredients ready, because you’re about to go on a culinary journey that will take your taste senses on a trip to the vibrant Siem Reap marketplaces.

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