Cambodian Samlor Kako Soup
183kcal
Ingredients
- 1 lb. boneless chicken breast, cut into bite-sized pieces
- 2 cups chopped Chinese or Napa cabbage
- 2 cups chopped bok choy
- 2 cups chopped cabbage
- 1 cup sliced carrots
- 1 cup green beans
- 1 cup sliced onion
- 4 cloves garlic, minced
- 2 tbsp Cambodian curry powder (or any curry powder you prefer)
- 2 tbsp vegetable oil
- 4 cups chicken broth
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp sugar
- 2 tbsp chopped cilantro, for garnish
- Salt and pepper, to taste
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Stirring spoon
- Serving bowls
- Steamer for rice (optional)
Method
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken and stir-fry until browned, about 5 minutes.
- Add the garlic and onion and stir-fry for another 2 minutes.
- Add the curry powder and stir-fry for another minute until fragrant.
- Add the cabbage, bok choy, carrots, and green beans and stir-fry for 2-3 minutes.
- Add the chicken broth, fish sauce, tamarind paste, sugar, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
- Taste and adjust the seasoning if necessary.
- Serve hot with steamed rice and garnish with chopped cilantro.
Nutrition
Serving1gCalories183kcalCarbohydrates13gProtein19gFat6gSaturated Fat1gCholesterol45mgSodium1093mgPotassium659mgFiber3gSugar7g