Cambodian Chicken Chayote Squash Soup
This Cambodian chicken chayote squash soup is one of the easiest soups you can make on a weeknight. Chicken pieces simmer in a light, clean broth until tender, then chayote squash goes in and soaks up the savory flavors of fish sauce and black pepper. It is a gentle soup, not a spicy one. The kind of bowl you want when you need something warm and simple.
The chayote adds a soft, slightly sweet texture that pairs well with the chicken. Green onion goes on top at the very end, giving each bowl a fresh finish. If you have never cooked with chayote before, this soup is a good place to start. You can find it in most grocery stores near the squash or in Asian markets. It looks like a pale green pear with a few soft ridges running down the side.
What You Need
Chicken. Use chicken thigh or breast, cut into bite-size pieces. Thigh meat gives a bit more richness, while breast keeps it leaner. Either works well in this soup.
Chayote squash. Two whole chayotes, peeled, seeded, and cut into cubes. The flesh is mild and absorbs the broth nicely.
Fish sauce. This is the main seasoning. It brings saltiness and depth without making the soup taste fishy.
Yellow onion and green onion. The onion goes into the pot early to build the broth. The green onion goes on top at the end for a fresh finish.
Sugar, black pepper, and water. Sugar balances the fish sauce. Black pepper adds a light warmth. Water keeps the broth clean and simple.
Equipment
Soup pot: To bring the water to a boil and simmer the chicken, onion, and chayote until everything is tender.
Chef’s knife: To cut the chicken into bite-size pieces and slice the yellow onion and green onions.
Cutting board: To prepare the chicken and vegetables safely before cooking.
Vegetable peeler: To remove the skin from the chayote squash before cutting it into cubes.
Measuring cups: To measure the water accurately before adding it to the pot.
Measuring spoons: To measure the fish sauce, sugar, and black pepper.
Wooden spoon: To stir the soup gently after adding the chayote and seasonings.
Ladle: To transfer the finished soup and broth into serving bowls.
How to Make Cambodian Chicken Chayote Squash Soup
Step 1: Bring the Water to a Boil
Put 4 cups of water into a soup pot. Place it over high heat and let the water come to a rolling boil. You want it bubbling before the chicken goes in.
Step 2: Cook the Chicken and Onion
Add the chicken pieces and sliced yellow onion to the boiling water. Let the water come back up to a boil, then lower the heat slightly. Cook until the chicken is tender and no longer pink inside. If you are using thigh meat, it may take a little longer than breast meat. The onion will soften and become translucent as the chicken cooks.
Step 3: Add the Chayote Squash
Once the chicken is tender, add the chayote cubes to the pot. Wait for the water to return to a gentle bubble. Let the chayote cook until it is soft enough to pierce easily with a fork. It should hold its shape but feel tender, not mushy.
Step 4: Season the Soup
Add 2 tablespoons of fish sauce, 1 teaspoon of sugar, and ¼ teaspoon of black pepper. Stir gently with your wooden spoon. Taste the broth after the seasonings go in. If you want a little more saltiness, add a small splash more fish sauce. If it tastes too strong, add a tablespoon of water.
Step 5: Finish with Green Onion
Turn off the heat. Sprinkle the chopped green onions over the top of the soup. They will soften slightly from the heat of the broth but still keep their fresh green color and light crunch.
Cooking Tips
Peel chayote under running water if your hands are sensitive. Some people find that the sap from chayote can temporarily irritate or numb the skin. If you have sensitive skin, peel and cut the chayote under cool running water or wear gloves. The sap does not cause any problem once the chayote is cooked.
Taste the broth before serving. Fish sauce brands vary in saltiness. After adding the measured amount, taste a spoonful of broth. You can always add a little more, but you cannot take it out.
Do not overcook the chayote. Chayote softens quickly. Check it after it has been bubbling for a few minutes. You want it tender but still holding its shape in the bowl.
How to Serve
This soup is a complete light meal on its own. For a fuller Cambodian-style meal, serve it alongside steamed jasmine rice and a simple stir-fried vegetable. If you want to explore other comforting Cambodian soups, you can also try our Khmer lemongrass chicken soup or our tofu chicken soup for a different but equally gentle bowl.
Frequently Asked Questions
Can I use chicken breast instead of thigh?
Yes. The recipe works with either. Chicken breast cooks a little faster, so check it sooner to avoid overcooking.
What does chayote taste like?
Chayote has a very mild, slightly sweet flavor. It is similar to zucchini or a light summer squash. In this soup, it mostly takes on the flavor of the broth.
How should I store leftovers?
Let the soup cool, then transfer it to a covered container and refrigerate. It keeps well for a few days. Reheat gently on the stovetop or in the microwave.
Can I make this soup ahead of time?
Yes. You can make the whole soup ahead and reheat it. The flavor may deepen slightly after a day in the fridge. If the chayote softens too much on reheating, that is normal.
Final Thoughts
Cambodian chicken chayote squash soup is a quiet recipe. It does not need many ingredients, and it does not ask for much attention at the stove. What you get is a clean, gently savory broth with tender chicken and soft pieces of chayote. It is the kind of soup that works for dinner on a busy night or a light lunch the next day. Give it a try with a bowl of jasmine rice on the side, and you have a simple, satisfying Cambodian meal.
Chicken Chayote Squash Soup
4
servings15
minutes35
minutes157
kcal50
minutesChicken pieces and chayote squash simmer in a simple broth seasoned with fish sauce, sugar, and black pepper. Green onion goes on top at the end. A gentle, comforting soup that comes together easily in one pot.
Ingredients
4 cups water
1 lb (450 gram) of chicken thigh or 1 piece chicken breast, cut to bite sizes
1 small yellow onion, sliced
2 chayote squash, peeled, seeded and cut bite sizes cubes
2 tablespoons fish sauce
1 teaspoon Sugar
1/4 teaspoon black pepper
2 stalks green onion, chopped
Directions
- Put water in a soup pot, cook till water bubbling.
- Add chicken meat and yellow onion in boiling water, cook till meat tender.
- Add chayote squash and cook till water bubbling.
- Seasoning with fish sauce, sugar and black pepper.
- Top with green onion.
Equipment
Large Soup PotCheck product details
Sharp Kitchen KnifeCheck product details
Cutting boardCheck product details
Recipe Video
Nutrition Facts
- Serving Size: 250 g
- Total number of serves: 4
- Calories: 157kcal
- Fat: 3g
- Saturated Fat: 0.7g
- Cholesterol: 72mg
- Sodium: 852mg
- Potassium: 568mg
- Carbohydrates: 6.5g
- Net Carbs: 4.9g
- Fiber: 1.6g
- Sugar: 3.3g
- Protein: 25.2g
- Vitamin A: 4.8mcg
- Vitamin C: 8.9mg
- Calcium: 37mg
- Iron: 1mg
- Vitamin E: 0.3mg
- Vitamin K: 15.6mcg
- Thiamin: 0.1mg
- Riboflavin: 0.2mg
- Niacin: 12.3mg
- Vitamin B6: 1mg
- Vitamin B12: 0.3mcg
- Folate: 77.7mcg
- Pantothenic Acid: 1.8mg
- Phosphorus: 256mg
- Magnesium: 58mg
- Zinc: 1mg
- Selenium: 37.1mcg
- Copper: 0.2mg
- Manganese: 0.2mg
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