This Cambodian Traditional Bamboo Soup Recipe is very easy to make and absolutely delicious. Back home, we use mainly fresh bamboo shoots with cat fish or Tilapia for this soup.
Cambodian Traditional Bamboo Soup Recipe
This Cambodian Traditional Bamboo Soup Recipe is very easy to make and absolutely delicious. Back home, we use mainly fresh bamboo shoots with cat fish or Tilapia for this soup.
2
servings30
minutes30
minutes348
kcal1
hourIngredients
3 cups water + 3 cups of chicken broth
2 cups cat fish or Tilapia cut to bite size
1 lbs (450 gram) of fresh bamboo shoots sliced thin (if you use fresh peel the outside off)
1/4 cup raw rice wash set aside
11/2 tablespoon prahok (I use American measuring spoon) not rice spoon
1 to 2 teaspoon of sugar (up to you)
1 tablespoon knorr chicken powder
Fish sauce to your taste
Msg (optional)
Handful chili leaves for garnish or
Handful Saoum for garnish
- For Soup Paste (Kroeung)
1 stalk of lemongrass cut to small pieces
2 pieces rhizome (like finger roots)
4 cloves garlic
1 teaspoon salt
Directions
- If you use fresh bamboo parboiled and wash with cold water because fresh bamboo taste kind of bitter
- In a soup pot boil the raw rice with water until the rice is soft then add chicken broth, kroeung, bamboo,
- Cook until the bamboo is soft
- Then add fish, prahok, sugar, chicken powder, msg, fish sauce to your taste continue to cook for 2 minutes until the flavor come together.
- Turn the heat off add chili leaves or Saoum for garnish
Recipe Video
Notes
- Serve hot with rice and red chili. It is best to find fresh bamboo for this recipe, but in Seattle we don’t have much luck with fresh bamboo or many of Khmer vegetables.
Nutrition Facts
- Serving Size: 2g
- Calories: 348kcal
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 85mg
- Sodium: 1661mg
- Carbohydrates: 32g
- Fiber: 5g
- Sugar: 8g
- Protein: 47g
