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

u003cstrongu003eA:u003c/strongu003e Yes, roasted pork works beautifully in this soup.

u003cstrongu003eQ: Is this soup spicy?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e No, it’s very mild. You can add chili if you like heat.

u003cstrongu003eQ: Can I store leftovers?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, keep it in the fridge for up to two days.

Mustard Green Soup with Roasted Meat

5.0 from 1 vote

Some soups don’t need much explaining. They don’t shout for attention or come dressed with fancy toppings. They quietly simmer on the stove, filling the house with a soft, familiar smell that tells you everything will be okay.

This Mustard Green Soup with Roasted Meat is one of those recipes. It’s simple, gentle, and deeply comforting. The kind of soup people in the countryside cook without measuring too much, using whatever is fresh and nearby.

I grew up eating soups like this, especially on warm afternoons when rice was still steaming and everyone gathered slowly around the table. This recipe brings me right back to those moments.

Why You’ll Love This Soup

This soup is easy. Truly easy. You don’t need special skills, rare tools, or hard-to-find ingredients. If you can boil water, you can make this soup.

The flavor is clean and honest. The mustard greens bring a soft bitterness, the roasted meat adds depth, and the broth stays light but satisfying. It doesn’t feel heavy, even when you eat a big bowl.

It’s also very forgiving. If you add a little more water, it’s fine. If you cook it a few minutes longer, it’s still good. This is the kind of soup that welcomes beginners with open arms.

My Personal Experience

This soup reminds me of quiet days in the countryside. Days when cooking wasn’t rushed. Someone would start the soup early, then leave it gently bubbling while other things happened around the house.

I remember the sound of the pot lid moving slightly as the soup boiled. The smell of greens and meat mixing together. It always felt calming.

Now, when I cook this at home, I don’t try to change it much. I let it stay simple. Cooking it feels like slowing down, even when life feels busy.

Easy-to-Find Ingredients

One thing I love about this soup is how accessible it is. These ingredients are found in most local markets, and many are already in your kitchen.

Mustard greens are common in Khmer cooking. They are affordable and full of flavor. Roasted meat can be chicken, pork, or whatever you have.

This soup doesn’t ask for perfection. It asks for freshness and care.

Ingredients List

4 cups water
1 lb (450 g) chicken thigh or 1 chicken breast, cut into bite-size pieces
1 small yellow onion, sliced
2 chayote squash, peeled, seeded, and cubed
2 tablespoons fish sauce
1 teaspoon sugar
1/4 teaspoon black pepper
2 stalks green onion, chopped

Why These Ingredients Are Used

Water – Creates a light, clean broth
Chicken – Adds gentle richness without heaviness
Onion – Gives sweetness and aroma
Chayote squash – Soft texture and mild flavor that absorbs broth
Fish sauce – Provides salty depth and umami
Sugar – Balances the bitterness of mustard greens
Black pepper – Adds warmth
Green onion – Fresh finish and color

Cooking Equipment Needed

Soup pot – For gentle boiling and simmering
Cutting board – To prep vegetables safely
Knife – For clean, easy cuts
Ladle – For serving the soup

Cooking Instructions

Start by preparing everything first. This makes cooking calm and smooth.

Bring the water to a gentle boil. You’ll hear soft bubbling, not aggressive boiling.

Add the chicken and onion. Let them cook until the chicken is tender and the broth smells warm and inviting.

Add the chayote squash and wait until the soup returns to a gentle boil.

Season slowly. Taste as you go. This soup should feel balanced, not sharp.

Finish with green onions and serve hot.

Step-by-Step Directions

Bring 4 cups of water to a boil in a soup pot
Add chicken and sliced onion
Cook until chicken is tender
Add chayote squash
Let soup boil again
Season with fish sauce, sugar, and black pepper
Taste and adjust seasoning
Top with green onions
Serve hot with rice

Tips for Best Flavor

Use fresh mustard greens for a clean taste
Don’t overcook the squash
Taste before adding more fish sauce
Let the soup rest for a few minutes before serving

Serving Suggestions

Serve with hot jasmine rice
Pair with grilled fish or dried fish
Add fresh chili on the side
Enjoy as a light lunch or dinner

Final Thoughts

This Mustard Green Soup with Roasted Meat is not about impressing anyone. It’s about nourishment, comfort, and quiet joy.

It’s the kind of dish that doesn’t change much over generations because it doesn’t need to.

If you’re cooking this for the first time, take your time. Let the soup teach you. Simple food often carries the deepest meaning.

If you liked this soup, you may also enjoy my Sweet Sour Beef and Star Fruit Soup or this lighter Chicken and Chayote Squash Soup, both simple dishes I make often when I want something comforting and familiar.

Mustard Green is used for more than flavor, and I like this clear article from Medical News Today that explains some of its health benefits.

Frequently Asked Questions (FAQs)

Q: Can I use pork instead of chicken?

A: Yes, roasted pork works beautifully in this soup.

Q: Is this soup spicy?

A: No, it’s very mild. You can add chili if you like heat.

Q: Can I store leftovers?

A: Yes, keep it in the fridge for up to two days.

Mustard Green Soup with Roasted Meat

Recipe by Cambodia Recipe

5.0 from 1 vote

Course: SoupCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

569

kcal

Total time

hour

A light, comforting Cambodian mustard green soup made with roasted meat, fresh vegetables, and a gentle broth. Simple, nourishing, and perfect for everyday home cooking.

Ingredients

Metric US

1 1 Canned (500 ml) of chicken broth or 2 cups of homemade chicken broth
2 Cups 2 water
1 lb 1 (450 gram) of left over roasted pork, duck or chicken
1 lb 1 (450 gram) of mustard green , cut 2 inches in length
2 tablespoons 2 fish sauce
1 tablespoon 1 sugar
1/4 teaspoon 1/4 black pepper
2 2 stalks green onion, chopped

Directions

Put chicken broth, water and roasted meat in a soup pot and cook till water bubbling.
Add mustar green, stirs and cook till water bubbling again.
Seasoning with fish sauce, sugar and black pepper.
Top with green onion.
Serve hot with rice.