Cambodian Hot and Sour Soup

Cambodian Hot and Sour Soup Recipe | Authentic Cambodian Cuisine

Region / culture: Cambodia | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cambodian Hot and Sour Soup is a flavorful and aromatic dish that combines spicy, sour, and savory flavors in a comforting and satisfying soup. This soup is a popular dish in Cambodian cuisine and is often enjoyed as a light and refreshing meal.

History

Hot and Sour Soup has a long history in Cambodian cuisine, with roots dating back to ancient times. The combination of spicy and sour flavors is believed to have originated in Southeast Asia and has since spread to other parts of the world. This soup is traditionally made with a variety of fresh herbs, spices, and vegetables, making it a nutritious and delicious dish.

Ingredients

3 cups vegetable stock
1 tsp pepper sauce
1 inch lemon grass, finely chopped into rings
3 kaffir lime leaves, roughly torn into three
1 tsp sugar
2 tbsp lemon juice
2 oz (57 g) oyster mushrooms, coarsely separated or button mushrooms
2 small fresh red or green chilis (more if desired), crushed to split open

How to prepare

In a large pan, bring the vegetable stock to a boil and stir in the pepper sauce.
Add the remaining ingredients and simmer, stirring well until the mushrooms are cooked but still firm.
Pour into a serving bowl and garnish with coriander leaves.

Variations

Add cooked shrimp, chicken, or tofu for a protein boost.
Include additional vegetables such as bok choy, snow peas, or bean sprouts for added texture and nutrition.

Cooking Tips & Tricks

Be sure to adjust the amount of pepper sauce and chilis to suit your personal taste preferences. If you prefer a milder soup, reduce the amount of spice.

- For a more authentic flavor, use fresh kaffir lime leaves and lemon grass. These ingredients add a unique and aromatic flavor to the soup.

- To enhance the flavor of the soup, consider adding additional vegetables such as bell peppers, carrots, or bamboo shoots.

Serving Suggestions

Serve the soup hot with a side of steamed rice or crusty bread for a complete meal.

- Garnish with fresh cilantro leaves, sliced chilis, and a squeeze of lime juice for added flavor.

Cooking Techniques

Simmer the soup gently to allow the flavors to meld together and develop a rich and complex taste.

- Taste and adjust the seasoning as needed before serving.

Ingredient Substitutions

Use vegetable broth or chicken broth in place of vegetable stock.

- Substitute lime juice for lemon juice if desired.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the soup in individual bowls garnished with fresh herbs and a drizzle of chili oil for a beautiful presentation.

Pairing Recommendations

Pair this soup with a crisp and refreshing white wine such as Sauvignon Blanc or a light lager beer.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 2g

- Sugars: 4g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin C: 15% DV

- Iron: 4% DV

Alergens

This recipe is vegetarian and vegan-friendly.

- It does not contain any common allergens such as dairy, nuts, or gluten.

Summary

This Cambodian Hot and Sour Soup is a low-calorie, low-fat, and low-carb dish that is packed with flavor and nutrition. It is a great option for those looking for a light and healthy meal.

Summary

Cambodian Hot and Sour Soup is a delicious and nutritious dish that is perfect for a light and refreshing meal. This soup is packed with flavor and can be easily customized to suit your taste preferences. Enjoy this flavorful and aromatic soup as a comforting and satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, during a trip to Cambodia with my husband. We had always loved exploring new cuisines and trying out different dishes, so when we stumbled upon a small family-run restaurant in Siem Reap, we knew we had to give it a try.

As we sat down at a rickety table, the aroma of exotic spices and herbs filled the air. The menu was written in Khmer, but luckily the owner spoke a bit of English and was happy to recommend some dishes for us to try. One of the dishes he suggested was the Cambodian Hot and Sour Soup, a traditional dish that was popular in the region.

I had never heard of this soup before, but I was intrigued by the description the owner gave us. He explained that it was made with a flavorful broth, tangy tamarind paste, spicy chili peppers, and a variety of fresh vegetables and herbs. It sounded like a delicious combination of flavors, and I couldn't wait to try it.

When the soup arrived at our table, I was immediately struck by the vibrant colors and fragrant aroma. The broth was a rich golden hue, with chunks of tender chicken, crisp vegetables, and fragrant herbs floating on top. I took a small sip, and was instantly blown away by the complex flavors that danced across my taste buds.

The soup was simultaneously spicy, tangy, and savory, with a hint of sweetness from the tamarind paste. The fresh herbs added a burst of freshness, while the vegetables provided a satisfying crunch. It was unlike any soup I had ever tasted before, and I knew I had to learn how to make it myself.

After our trip to Cambodia, I spent months researching and experimenting with different recipes for Cambodian Hot and Sour Soup. I reached out to friends who had visited the region, scoured cookbooks and online resources, and even tried to recreate the dish from memory. But it wasn't until I stumbled upon an old Cambodian cookbook at a local bookstore that I finally found the perfect recipe.

The cookbook was filled with traditional Cambodian recipes, from soups and stews to curries and stir-fries. As I flipped through the pages, my eyes landed on the recipe for Hot and Sour Soup, and I knew I had struck gold. The ingredients were simple and easy to find, and the instructions were clear and straightforward.

I wasted no time in gathering the ingredients I needed and getting to work in the kitchen. I chopped vegetables, simmered the broth, and carefully added the spices and herbs according to the recipe. As the soup bubbled away on the stove, the familiar aroma of tamarind and chili peppers filled the air, transporting me back to that small restaurant in Siem Reap.

When the soup was finally ready, I ladled it into bowls and garnished it with a handful of fresh herbs. I couldn't wait to taste the results of my hard work. As I took my first spoonful, I closed my eyes and savored the flavors that had captured my heart so many years ago.

The soup was just as delicious as I remembered, with the perfect balance of spicy, sour, and savory notes. The broth was rich and flavorful, the vegetables were tender-crisp, and the fresh herbs added a burst of brightness to each bite. It was a culinary triumph, and I knew that this recipe would become a staple in my kitchen for years to come.

Since that day, I have made Cambodian Hot and Sour Soup countless times for friends and family, sharing the flavors of Cambodia with those I love. Each time I make it, I am reminded of that fateful trip to Siem Reap and the magical moment when I discovered this incredible recipe. And as I sit down to enjoy a steaming bowl of soup, I can't help but smile at the memories it brings back and the joy it brings to my heart.