Cambodian Sweet and Sour Soup
400kcal
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 can (13.5 oz) of coconut milk
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp lime juice
- 2 tbsp vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tomato, chopped
- 2 tbsp chopped lemongrass
- 1 tbsp chopped galangal
- 1 tbsp chopped ginger
- 1 tbsp dried red chili flakes
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Rice, for serving
Equipment
- Large saucepan or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Whisk or fork
- Serving bowls and rice bowls
- Serving spoon
Method
- In a large saucepan, heat the oil over medium heat. Add the garlic, onion, and lemongrass, and cook until the onion is translucent.
- Add the chicken to the pan and cook until it is no longer pink.
- Stir in the red and yellow bell peppers, tomato, ginger, galangal, and chili flakes. Cook for 2-3 minutes.
- Pour in the coconut milk and bring the mixture to a simmer.
- In a small bowl, whisk together the palm sugar, fish sauce, tamarind paste, and lime juice. Pour this mixture into the pan and stir to combine.
- Simmer the soup for 10-15 minutes, or until the chicken is fully cooked. Season with salt and pepper to taste.
- Serve the soup over rice and garnish with fresh cilantro.
Nutrition
Serving1gCalories400kcalCarbohydrates17gProtein28gFat27gSaturated Fat22gCholesterol72mgSodium1080mgPotassium636mgFiber2gSugar10g