Opo Squash with Fish Soup

A bowl of Cambodian opo squash and fish soup with green onion and black pepper. — A light and comforting Cambodian soup with tender fish and soft opo squash.

5.0 from 1 vote

This light Cambodian soup keeps things simple. A clear broth, tender chunks of fish, and soft opo squash come together in one pot. A spoonful of roasted rice powder gives the broth a gentle, nutty body without making it heavy.

It is the kind of soup that fits easily into a weeknight meal. You do not need a long list of ingredients or a complicated spice paste. If you are new to Cambodian cooking, this is a gentle place to start. If you enjoy simple fish soups, you might also like our pea shoots and basa fish soup.

What You Need

The recipe uses a short list of everyday ingredients. Opo squash, also called bottle gourd, is a mild, watery gourd that turns soft and almost translucent in the broth. You can find it in many Asian grocery stores. The fish can be trout or catfish, whichever is fresh and available. Roasted rice powder is a common Cambodian pantry item that adds a subtle toasted flavor and helps thicken the soup slightly.

If you want to explore more Cambodian soups, you can browse our collection of Cambodian soups and stews.

Equipment

Soup pot: To boil the water and cook the fish and opo squash.
Chef’s knife: To cut the fish into chunks and slice the opo squash.
Cutting board: To prepare the fish and squash safely.
Vegetable peeler: To remove the skin from the opo squash before slicing.
Measuring cups: To measure the water.
Measuring spoons: To measure the roasted rice powder, fish sauce, and sugar.
Wooden spoon: To stir the soup gently as it cooks.
Ladle: To serve the finished soup into bowls.
Serving bowls: To serve the soup hot with rice.

How to Make Opo Squash with Fish Soup

Step 1: Boil the Water and Cook the Fish and Squash

Pour 4 cups of water into a soup pot and bring it to a rolling boil over high heat. While the water heats, peel the opo squash and slice it into bite-size pieces. Clean the fish and cut it into chunks.

Once the water is bubbling, add the fish and the opo squash to the pot. Let them cook in the boiling water until the fish is tender and the squash is soft. This usually takes about 15 to 20 minutes, depending on the size of your pieces.

Step 2: Season the Soup

Stir in 2 tablespoons of roasted rice powder, 2 tablespoons of fish sauce, and 1 tablespoon of sugar. Mix gently so the seasonings dissolve into the broth. Taste the soup and adjust the fish sauce if you want a little more saltiness.

Step 3: Finish with Green Onion and Black Pepper

Turn off the heat. Scatter 2 chopped green onion stalks and 1/2 teaspoon of black pepper over the top. Give the pot one last gentle stir.

Step 4: Serve Hot with Rice

Ladle the soup into bowls and serve it hot with steamed jasmine rice. The rice soaks up the light, savory broth and makes the meal complete.

Cooking Tips

Keep the soup at a gentle simmer once the fish is in the pot. A hard boil can break the fish into small pieces.

If you are using a whole fish, check for small bones before serving, especially if you are serving children. According to the FDA food safety guidance, fish should be cooked to an internal temperature of 145°F (63°C) or until it is opaque and flakes easily.

How to Serve

This soup is traditionally served with hot steamed rice. The broth is light enough to drink on its own, but the rice turns it into a fuller meal. You can also serve it with a side of fresh herbs or a simple cucumber salad. If you enjoy fish soups with a little more texture, you might like our fish and Asian purple spinach soup, which also uses roasted rice powder in the broth. For a more vegetable-heavy option, try our vegetable fish stew.

Recipe Notes

Roasted rice powder is not the same as raw rice flour. It is made from rice that has been toasted until golden and then ground. It adds a toasted aroma and helps give the soup a slightly thicker, silkier body. If you cannot find it, you can make your own by toasting raw jasmine rice in a dry pan until golden, then grinding it in a spice grinder or mortar.

Frequently Asked Questions

What is opo squash?

Opo squash is a long, light green gourd also known as bottle gourd or calabash. It has mild, watery flesh that becomes soft when cooked. It is very low in calories and is used in many Asian soups and stir-fries. You can read more about its nutritional profile from McGill University’s food composition data.

Can I use a different fish?

Yes. The recipe calls for trout or catfish, but you can use other firm-fleshed freshwater fish. Just make sure the fish is fresh and cut into chunks so it cooks evenly. If you want another simple fish soup, try our Khmer lemony fish soup.

Can I make this soup ahead of time?

This soup is best served fresh, but you can store leftovers in the refrigerator for up to 2 days. Reheat it gently on the stovetop over low heat. The squash may soften further, so stir gently to keep the fish from breaking apart.

Final Thoughts

This opo squash and fish soup is a quiet, comforting bowl that lets the ingredients speak for themselves. The broth is light, the fish is tender, and the squash melts into each spoonful. Serve it with rice and a little black pepper on top, and you have a simple Cambodian meal that feels like home.