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Cambodian Chicken Rice and Shrimp soup recipe

Cambodian Chicken Rice and Shrimp Soup

The Cambodian Chicken Rice and Shrimp soup recipe is colorful, chaotic, captivating, noisy, and untidy best describe the scene.
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5 from 1 vote
Prep Time: 15 minutes
Cook Time: 35 minutes
Course: Appetizer, Breakfast, Lunch
Cuisine: Cambodian, SE Asian
Keyword: Cambodian Chicken Rice and Shrimp Soup
Servings: 8 People
Calories: 270 kcal
Cambodian Chicken Rice and Shrimp soup recipe

Equipment

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

Ingredients

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

Instructions

  • In a large pot, heat the olive oil over medium heat.
  • Add the chicken and cook until browned, about 5 minutes.
  • Add the lemongrass core, onion, garlic, and ginger and cook until the onions are translucent, about 5 minutes.
  • Stir in the rice and cook for 2 minutes.
  • Add the turmeric, cumin, paprika, and salt and cook for 1 minute.
  • Pour in the chicken broth and water and bring to a boil.
  • 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.
  • Stir in the shrimp and cook until it turns pink and is fully cooked, about 3 to 5 minutes.
  • Serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice.

Notes

Tips and Tricks

 
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.

Nutrition

Serving: 1g | Calories: 270kcal | Carbohydrates: 21g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 172mg | Sodium: 830mg | Potassium: 420mg | Fiber: 2g | Sugar: 2g
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