Cambodian Chicken And Rice Soup With Shrimp Recipes

CAMBODIAN LEMONGRASS CHICKEN SOUP

Steps:

• Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
• Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
• Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
• Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
• Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

CAMBODIAN CHICKEN AND RICE SOUP WITH SHRIMP

Steps:

• Cut the chicken into legs, thighs, breasts and wings. Cut each breast crosswise through the bones into 3 pieces. Remove the thigh bones and cut each thigh in half.
• In a large saucepan, heat the oil. Add the ginger and garlic and cook over moderate heat until softened, about 3 minutes. Add the stock, water, fish sauce, honey and rice and bring to a boil. Add the chicken pieces and simmer for 5 minutes. Stir in the shrimp and cook just until opaque, about 1 minute. Stir in the lime juice, cilantro, basil and chile and serve right away, passing lime wedges at the table.

CAMBODIAN CHICKEN SOUP

Steps:

• Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

CAMBODIAN CHICKEN SOUP

Steps:

• Combine broth, zest, ginger, garlic, jalapenos, and 1 teaspoon salt in a Dutch oven over med-high heat and bring to boil.
• Decrease heat to medium, cover, and simmer until broth is flavorful and fragrant, about 15 minutes.
• Discard ginger, garlic, and chiles.
• Meanwhile, bring 3 quarts water to boil in a large saucepan over med-high heat.
• Add noodles and 1 tablespoon salt and cook until tender, about 8 minutes.
• Drain and transfer to 4 individual serving bowls.
• Stir chicken, lime juice, cilantro, basil, and scallions into infused broth.
• Season with salt and pepper to taste and ladle equal amounts over each bowl of noodles; serve.