u003cstrongu003eQ: Can I store leftovers?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, keep in the refrigerator for up to 2 days. Reheat gently.

u003cstrongu003eQ: Can I skip fish sauce?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e You can, but the soup will be less savory. A pinch of salt can help balance.

Easy Khmer Tofu Chicken Soup Recipe

Q: u003cstrongu003eQ: Can I use soft tofu instead of firm tofu?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Firm tofu works best for soup because it holds its shape, but soft tofu can be used if you stir very gently.

5.0 from 2 votes

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This tofu chicken soup is one of those quiet recipes that doesn’t try to impress you, but somehow always does. It’s light, warm, and gentle, the kind of soup you make when you want to take care of yourself or someone you love.

In Khmer homes, soup like this shows up on ordinary days. Not holidays. Not special events. Just regular days when you want something nourishing that won’t weigh you down. I grew up eating versions of this soup, always slightly different depending on who was cooking, but the feeling stayed the same every time.

This Tofu Chicken Soup is simple, healthy, and deeply comforting. It’s the kind of food that feels familiar even if it’s your first time making it.

Why You’ll Love This Soup

You’ll love this soup because it’s easy. There’s nothing complicated here, no fancy techniques, no long prep time. You can make it even if you’re tired or cooking after a long day.

It’s also very gentle on the stomach. The broth is light, the tofu is soft, and the chicken gives just enough richness without feeling heavy. It’s perfect when you’re feeling under the weather or just want something clean and warm.

Most of all, this soup tastes honest. You can taste each ingredient clearly. Nothing is trying to overpower anything else.

My Personal Experience

I remember my mother making this soup early in the morning. The house would still be quiet, and the sound of bubbling water was often the first thing I heard. She didn’t measure much. She cooked by feel.

When I started cooking for myself, this was one of the first soups I learned. I messed it up a few times. Too much salt. Chicken cut too big. Cabbage too soft. But even then, it was still comforting.

Now when I make it, I slow down. I cut the tofu gently. I let the chicken simmer instead of rushing it. Cooking this soup feels like returning to something steady and familiar.

Easy-to-Find Ingredients

One of the best things about this soup is how accessible it is. You don’t need specialty ingredients or a trip to multiple stores.

Everything can be found in a local market or a regular grocery store. If you live near an Asian market, even better, but it’s not required.

These ingredients are humble, but when they come together, they create something very nourishing.

Ingredients List

3 cups water
1/2 chicken (about 1 lb or 450 g), cut into bite-size chunks
2 pieces firm tofu, cut into bite-size chunks
1 lb (450 g) Napa cabbage, cut into 1-inch pieces
2 tablespoons fish sauce
1/4 teaspoon salt
1 tablespoon sugar
A dash of black pepper
3 stalks green onion, chopped

Why These Ingredients Are Used

Water – Creates a clean, light broth that lets the other flavors shine
Chicken – Adds natural richness and protein to the soup
Firm tofu – Holds its shape and absorbs the broth beautifully
Napa cabbage – Soft, slightly sweet, and gentle when cooked
Fish sauce – Brings depth and savory flavor without heaviness
Salt – Enhances the natural taste of the ingredients
Sugar – Balances the saltiness and rounds out the broth
Black pepper – Adds warmth without overpowering
Green onion – Fresh finish and light aroma

Cooking Equipment Needed

Soup pot – Large enough to hold everything comfortably
Cutting board – For safely preparing chicken and vegetables
Sharp knife – Makes clean cuts, especially for tofu
Wooden spoon – Gentle for stirring without breaking tofu
Measuring spoons – Helpful for beginners

Cooking Instructions

Start by pouring the water into your soup pot and placing it over medium heat. Let it come to a gentle boil. You’ll hear small bubbles and see light steam rising.

Add the chicken pieces carefully. Let them simmer until the meat becomes tender. This usually takes about 15 to 20 minutes. Skim off any foam if you see it.

Once the chicken is tender, add the tofu and Napa cabbage. Stir gently so the tofu doesn’t break. The cabbage will soften quickly.

Season the soup with fish sauce, salt, sugar, and black pepper. Taste and adjust if needed. Turn off the heat and sprinkle green onions on top.

Step-by-Step Directions

Bring water to a gentle boil in a soup pot
Add chicken and simmer until tender
Gently add tofu and Napa cabbage
Stir carefully to avoid breaking tofu
Season with fish sauce, salt, sugar, and pepper
Taste and adjust seasoning
Top with green onion and serve hot

Tips for Best Flavor

Use bone-in chicken if possible for deeper flavor
Cut tofu gently to keep its shape
Don’t overcook the cabbage; it should stay soft but fresh
Taste before serving and adjust seasoning slowly
Simmer, don’t boil hard, for a clear broth

Serving Suggestions

Serve hot with steamed jasmine rice
Add extra black pepper at the table
Pair with a simple dipping sauce on the side
Enjoy as a light lunch or evening meal

Final Thoughts

This soup may look simple, but it carries a lot of meaning for me. It reminds me that food doesn’t need to be complicated to be nourishing. Sometimes the quiet recipes are the ones that stay with us the longest.

I hope when you make this Tofu Chicken Soup, it brings you a moment of calm. Let it simmer gently. Let the kitchen fill with warmth. That’s part of the recipe too.

If you enjoy light soups like this, you might also like Yuchoy with Chicken Soup or Khmer Krom Chicken Stew, both of which share the same gentle, comforting spirit.

For those interested in learning more about tofu, its history, and health benefits, I recommend reading guides from Healthline or exploring traditional tofu recipes from Asian Food History resources. They help deepen appreciation for this simple ingredient.

Frequently Asked Questions (FAQs)

Q: Can I use soft tofu instead of firm tofu?

A: Firm tofu works best for soup because it holds its shape, but soft tofu can be used if you stir very gently.

Q: Can I store leftovers?

A: Yes, keep in the refrigerator for up to 2 days. Reheat gently.

Q: Can I skip fish sauce?

A: You can, but the soup will be less savory. A pinch of salt can help balance.

Tofu Chicken Soup

Recipe by Cambodia Recipe

5.0 from 2 votes

Course: SoupCuisine: CambodianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Total time

hour

This Tofu Chicken Soup is a light Khmer-style soup made with tender chicken, firm tofu, and Napa cabbage simmered in a clean, savory broth. Simple, nourishing, and comforting, it’s perfect for everyday meals.