Tofu Chicken Soup
Khmer Tofu Chicken Soup presents a delightful combination of health and flavor in an uncomplicated recipe. Tofu, or soybean curd, originates from China and is a key component of this soup. Renowned for its nutritional benefits, tofu is rich in protein, iron, calcium, and vitamin B, with the added advantages of being cholesterol-free and low in saturated fat and sodium. In Kampuchea, two varieties of tofu prevail: firm tofu, suitable for stir-frying and soups, and soft tofu, often used in desserts.
The soup’s preparation involves combining 3 cups of water with bite-sized chicken chunks and firm tofu. As the water reaches a bubbling point, the chicken is cooked until tender, and tofu and Napa cabbage are added, creating a medley of textures. The flavors are enhanced with fish sauce, salt, sugar, and a dash of black pepper. The final touch involves garnishing the soup with chopped green onions, adding freshness and visual appeal.
To savor this wholesome creation, the Tofu Chicken Soup is served hot alongside rice. The dish not only exemplifies a fusion of culinary influences but also underscores the simplicity of creating a nutritious and flavorful meal. It invites individuals to join in the enjoyment of this nourishing soup, making it a shared experience that culminates in a satisfying culinary adventure.
|3 cups of water
|1/2 chicken (1 lb or 450 gram) , cut chunks bite sizes
|2 pieces firm tofu, cut to chunks bite sizes
|1 lb (450 gram) of Napa cabbage,cut an inch length
|2 tablespoons of fish sauce
|1/4 teaspoon of salt
|1 tablespoon of sugar
|A dash of black pepper
|3 stalks green onion, chopped
Directions to make Tofu Chicken Soup
- Put water in a soup pot and cook till water bubbling.
- Add chicken and cook till meat tender.
- Add tofu and cabbage, stirs .
- Seasoning with fish sauce, salt, sugar and black pepper.
- Top with green onion.
Serve hot with rice.
Enjoy it with me
Related Recipe: Yuchoy with Chicken Soup
Serving Size: 1
Calories Per Serving: 523