u003cstrongu003eQ: What can I use if I can’t find yuchoy?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Bok choy or napa cabbage are good substitutes.

u003cstrongu003eQ: Can I make this soup ahead of time?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, but add the greens fresh when reheating for best texture.

u003cstrongu003eQ: Is this soup spicy?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e No, it’s very mild unless you add chili on the side.

Yuchoy with Chicken Soup

Q: u003cstrongu003eQ: Can I use chicken breast instead of chicken leg?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, both work well. Chicken leg gives richer flavor, but breast is leaner.

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There are some soups that don’t need much explaining. They’re quiet, gentle, and familiar, like a warm bowl placed in front of you after a long day. Yuchoy with Chicken Soup is one of those dishes for me.

This is the kind of soup Cambodian families make without measuring much, often using what’s already in the kitchen. It’s light but comforting, simple but full of heart. When I think of this soup, I think of home kitchens, soft steam rising from the pot, and the smell of greens and chicken mixing together in the air.

If you’re looking for an easy, nourishing soup that doesn’t ask for fancy ingredients or complicated steps, this one will meet you right where you are.

Why You’ll Love This Soup

This soup is gentle on the stomach and easy on the soul. It’s the kind of meal you can make even when you’re tired or not feeling well.

The flavors are clean and comforting. Nothing is heavy or overpowering. The chicken broth tastes natural, the yuchoy stays fresh and slightly sweet, and everything comes together in a calm, balanced way.

It’s also very forgiving. You don’t need perfect knife skills or exact timing. As long as you cook with care and taste as you go, the soup will turn out just fine.

My Personal Experience

I grew up seeing this soup made many times, especially on quiet weekdays. It wasn’t a “special occasion” dish, but it was special in another way. It showed care without fuss.

When someone in the family didn’t feel well, this soup often appeared. When vegetables were plentiful, yuchoy went straight into the pot. I remember the sound of the knife chopping greens and the gentle bubbling of the soup on the stove.

Now, when I make Yuchoy with Chicken Soup in my own kitchen, it feels grounding. I slow down. I pay attention to the smell, the steam, the way the greens soften. It reminds me that food doesn’t need to be complicated to be meaningful.

Easy-to-Find Ingredients

One of the best things about this soup is how accessible it is. Most of the ingredients are simple and easy to find at Asian grocery stores, and many are already in your pantry.

Yuchoy, also known as choy sum, is common in Southeast Asian cooking. If you’ve never cooked with it before, don’t worry. It’s tender, mild, and very forgiving.

The rest is just chicken, water, and basic seasonings. Nothing fancy, nothing stressful.

Ingredients List

4 cups water
1 lb (450 g) chicken leg or 1 chicken breast, cut into bite-size pieces
2 lbs (900 g) yuchoy, cut into 2-inch lengths
2 tablespoons fish sauce
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 stalks green onion, chopped

Why These Ingredients Are Used

Water – Creates a clean, light broth that lets the ingredients shine
Chicken – Adds natural sweetness and protein to the soup
Yuchoy – Brings freshness, soft crunch, and gentle bitterness
Fish sauce – Gives depth and umami without overpowering
Sugar – Balances the salt and rounds out the flavor
Salt – Enhances everything already in the pot
Black pepper – Adds a soft warmth
Green onion – Brightens the soup right at the end

Cooking Equipment Needed

Soup pot – Large enough to hold the soup without spilling
Sharp knife – For cutting chicken and vegetables safely
Cutting board – Keeps prep clean and organized
Wooden spoon – Gentle for stirring the soup

Cooking Instructions

Start by filling your soup pot with water and placing it over medium heat. Let it slowly come to a boil. You’ll see small bubbles forming, then stronger movement as the water heats up.

Once the water is bubbling, gently add the chicken pieces. The sound will soften as the meat goes in. Let the chicken cook until it turns white and tender, skimming off any foam if you see it.

Next comes the yuchoy. Add it gently and stir. The greens will shrink quickly, turning darker and softer.

Season the soup with fish sauce, sugar, salt, and black pepper. Stir and taste. Adjust if needed. Finish by sprinkling green onions on top, then turn off the heat.

Step-by-Step Directions

Bring 4 cups of water to a boil in a soup pot
Add chicken pieces and cook until tender
Add yuchoy and stir gently
Season with fish sauce, sugar, salt, and black pepper
Taste and adjust seasoning
Top with chopped green onion
Serve hot with rice

Tips for Best Flavor

Add yuchoy near the end so it stays fresh and green
Taste before serving and adjust seasoning gently
Use chicken leg for richer broth
Don’t overcook the greens

Serving Suggestions

Serve with steamed jasmine rice
Pair with a small dish of chili sauce
Enjoy as a light dinner or comforting lunch
Serve hot on a cool evening

Final Thoughts

Yuchoy with Chicken Soup is not a dish that tries to impress. It simply shows up, warm and honest, like a familiar friend. Every time I make it, I’m reminded that simple food can carry deep meaning.

If you enjoy gentle soups like this, you might also like Bitter Vines Soup with Chicken or Tofu Chicken Soup, both of which are family favorites on this blog and share the same comforting spirit.

For those curious about Cambodian greens and soups, I recommend reading more about choy sum from Asian vegetable guides.

Frequently Asked Questions (FAQs)

Q: Can I use chicken breast instead of chicken leg?

A: Yes, both work well. Chicken leg gives richer flavor, but breast is leaner.

Q: What can I use if I can’t find yuchoy?

A: Bok choy or napa cabbage are good substitutes.

Q: Can I make this soup ahead of time?

A: Yes, but add the greens fresh when reheating for best texture.

Q: Is this soup spicy?

A: No, it’s very mild unless you add chili on the side.