u003cstrongu003eQ: Can I use fish instead of chicken?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, fish works beautifully and is very traditional.

u003cstrongu003eQ: What if I can’t find water spinach?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e You can use spinach or morning glory, though the texture will be softer.

u003cstrongu003eQ: Is this soup very sour?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e No, the sourness is gentle and balanced.

Chicken Sweet Sour Soup with Water Spinach

5.0 from 1 vote

Chicken Sweet Sour Soup with Water Spinach is one of those dishes that feels quiet and comforting the moment it starts cooking. The smell of lemongrass hitting warm oil, the gentle sourness of tamarind in the air, and the sound of soup bubbling slowly on the stove—it all feels familiar, like home.

This is a simple Khmer country soup, the kind that doesn’t try to impress anyone. It’s made to feed family, to stretch ingredients, and to bring people together around the table. In many Khmer Krom villages, this soup changes depending on what’s available. Some days it’s chicken. Other days it might be fish, frog legs, eel, turtle, or even snails. The heart of the soup stays the same.

When I cook Chicken Sweet Sour Soup with Water Spinach, I always think about how food connects us to where we come from. This soup isn’t fancy, but it carries memories, stories, and the rhythm of everyday life.

Why You’ll Love This Soup

This soup is light but deeply flavorful. It’s not heavy, and it doesn’t leave you feeling tired afterward. The sourness is gentle, not sharp, and the sweetness balances it in a way that feels calming.

It’s also very beginner-friendly. You don’t need special skills or expensive ingredients. Everything cooks in one pot, and each step is forgiving. If something isn’t perfect, the soup still turns out good.

Most of all, this soup tastes alive. The herbs go in at the end, staying fresh and fragrant. The water spinach keeps a soft crunch. Every spoon feels warm, fresh, and nourishing.

My Personal Experience

I grew up eating this soup in quiet moments, usually during lunch or simple family dinners. It wasn’t a “special occasion” dish. It was everyday food, the kind my elders made without measuring, tasting as they went.

I remember sitting near the kitchen, listening to the sound of chopping and sizzling garlic. When the roasted garlic was lifted out of the oil, the smell filled the whole house. That smell still brings me back instantly.

Now, when I make this soup in my own kitchen, I slow down. I don’t rush it. I taste and adjust gently, the same way I was taught. Cooking this soup feels like a conversation with the past.

Easy-to-Find Ingredients

What I love about this soup is how flexible it is. Most ingredients can be found in Asian grocery stores, and many are already in a typical kitchen.

Water spinach, also called ta-kuon, is common in Southeast Asian cooking. If it looks unfamiliar, don’t worry—it cooks quickly and is very easy to handle.

The herbs might seem optional, but they add a lot of soul to the soup. Even if you can only find one or two, the soup will still taste good.

Ingredients List

2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 cup fresh or frozen minced lemongrass
1 lb (450 g) chicken, cut into bite-size pieces
1/2 teaspoon salt
6 cups water
2 tablespoons tamarind juice or 1 tablespoon tamarind powder
1 tablespoon sugar
2 tablespoons fish sauce
1 lb (450 g) Asian water spinach, cut into 3-inch lengths
1 stalk green onion, chopped
3 hot chili peppers, chopped (optional)
A handful of fresh herbs: sweet basil and rice paddy herb (ma-om)

Why These Ingredients Are Used

Garlic – Adds deep aroma and warmth
Lemongrass – Brings freshness and a clean citrus note
Chicken – Makes the soup comforting and filling
Tamarind – Gives gentle sourness, the heart of the soup
Sugar – Balances the sour flavor softly
Fish sauce – Adds savory depth without heaviness
Water spinach – Keeps the soup light and fresh
Herbs – Add fragrance and a true Khmer taste

Cooking Equipment Needed

Large soup pot – For even cooking and enough space
Wooden spoon – Gentle stirring without breaking ingredients
Knife and cutting board – Simple prep work
Small bowl – To hold roasted garlic

Cooking Instructions

Start by heating your soup pot over medium heat. When it’s warm, add the oil and let it heat gently.

Add the garlic and stir slowly. When it turns golden and smells fragrant, scoop it out and set it aside. This step adds so much flavor later.

Next, add lemongrass, chicken, and salt. Stir until the chicken turns light brown. Pour in water and let everything simmer until the chicken is tender.

Season with tamarind, sugar, and fish sauce. Taste and adjust slowly.

Add water spinach and cook just until the soup bubbles again. Turn off the heat, then top with herbs, green onion, roasted garlic, and chili.

Step-by-Step Directions

Heat oil in a soup pot over medium heat
Add garlic and sauté until golden, then remove
Add lemongrass, chicken, and salt
Stir until chicken turns light brown
Pour in water and simmer until chicken is tender
Season with tamarind, sugar, and fish sauce
Add water spinach and cook briefly
Turn off heat and add toppings
Serve hot with rice

Tips for Best Flavor

Don’t overcook the water spinach
Taste slowly and adjust gently
Always add herbs at the end
Roasted garlic makes a big difference

Serving Suggestions

Serve with steamed jasmine rice
Add fresh chili for extra heat
Enjoy as a light lunch or dinner

Final Thoughts

This soup reminds me that good food doesn’t need to be complicated. It just needs care, patience, and honest ingredients. Chicken Sweet Sour Soup with Water Spinach is a bowl of warmth, history, and quiet comfort.

If you enjoy simple Khmer soups like this, you might also like Chicken with Preserved Lemon Soup or Hot and Sour Chicken Soup, both gentle and full of familiar flavors.

For those curious about Khmer herbs and ingredients, I recommend exploring guides from reliable Southeast Asian food resources and traditional Cambodian cooking references that explain herbs like ma-om and water spinach in more detail.

Frequently Asked Questions (FAQs)

Q: Can I use fish instead of chicken?

A: Yes, fish works beautifully and is very traditional.

Q: What if I can’t find water spinach?

A: You can use spinach or morning glory, though the texture will be softer.

Q: Is this soup very sour?

A: No, the sourness is gentle and balanced.