Easy Khmer Tofu Chicken Soup Recipe
Some soups are built to impress. This one is built to comfort. It is a quiet, clear-broth soup with tender chicken, soft cubes of tofu, and sweet Napa cabbage. There is no complicated spice paste and no long list of ingredients—just a pot of water, a few everyday seasonings, and about half an hour of gentle simmering.
In a Khmer home, a light soup like this is not a starter. It sits right next to the rice and helps the whole meal feel complete. That is exactly how this soup works best: simple, clean, and easy to eat when you want something warm without anything heavy.
What You Need
The ingredient list is short and forgiving. Chicken and water build the base. Firm tofu holds its shape and soaks up the broth. Napa cabbage turns soft and slightly sweet once it simmers. Fish sauce does most of the savory work, with just a little salt and sugar to round things out. Green onion goes in at the very end so it stays fresh.
If you enjoy clear chicken soups, our easy Cambodian chicken lemon soup is another gentle recipe in the same style. For a bowl with a deeper, herbal aroma, try our Khmer lemongrass chicken soup.
Equipment
- Soup pot: To bring the water to a boil and simmer the chicken, tofu, and cabbage.
- Chef’s knife: To cut the chicken and tofu into bite-size chunks and slice the Napa cabbage and green onion.
- Cutting board: To safely prepare the chicken, tofu, and vegetables before cooking.
- Measuring cup: To measure the water.
- Measuring spoons: To measure the fish sauce, salt, and sugar.
- Cooking spoon: To stir the soup when the tofu and cabbage are added and to stir in the seasonings.
- Ladle: To transfer the hot soup and broth into serving bowls.
How to Make Khmer Tofu Chicken Soup
Step 1: Bring the water to a boil
Pour 3 cups of water into a soup pot. Place the pot over high heat and let the water come to a rolling boil. You want the water bubbling actively before the chicken goes in.
Step 2: Add the chicken and simmer until tender
Add the 1⁄2 chicken (about 1 lb or 450 g), cut into bite-size chunks, to the boiling water. Let the chicken cook at a gentle simmer until the meat is tender and no longer pink inside. For food safety, chicken should reach an internal temperature of 165°F (74°C); you can check this with a food thermometer if you have one. Skim off any foam that rises to the surface if you prefer a clearer broth.
Step 3: Add the tofu and Napa cabbage
Once the chicken is tender, add the 2 pieces of firm tofu, cut into bite-size chunks, and the 1 lb (450 g) of Napa cabbage, cut into 1-inch lengths. Stir gently so the tofu does not break apart. Let the soup come back to a gentle simmer and cook just until the cabbage is soft, usually a few minutes.
Step 4: Season the broth
Season the soup with 2 tablespoons of fish sauce, 1⁄4 teaspoon of salt, 1 tablespoon of sugar, and a dash of black pepper. Stir well. Taste the broth and adjust only if needed—fish sauces vary in saltiness from brand to brand.
Step 5: Finish with green onion
Turn off the heat. Scatter the 3 chopped green onion stalks over the top. The leftover heat from the soup will soften them just enough without cooking away their fresh aroma. Ladle the soup into bowls and serve hot.
Cooking Tips
- Keep the simmer gentle. A hard boil can break the tofu apart and make the chicken tough. A steady, gentle bubble is enough.
- Add the green onion off the heat. This keeps its flavor clean and fresh rather than flat.
- Taste before adding more salt. Fish sauce already brings a lot of saltiness, so the 1⁄4 teaspoon of salt is a starting point, not a fixed rule.
How to Serve
This soup is at home next to a bowl of steamed jasmine rice. In a Cambodian meal, the soup provides moisture and flavor that bring the rice and any other dishes together. If you want a fuller spread, pair it with something simple, like sliced cucumber or a small plate of grilled or pan-fried chicken. For another chicken soup that leans on sweet fruit rather than cabbage, our pineapple soup with chicken is a good change of pace.
Frequently Asked Questions
Can I use chicken breast instead of half a whole chicken?
Yes, though the broth will be lighter because breast meat has less fat and bone. Use about 1 lb (450 g) of boneless chicken breast or thigh, cut into chunks, and simmer until cooked through.
How should I store leftovers?
Cool the soup completely, then store it in a sealed container in the refrigerator. Eat it within 3 days for the best flavor and texture. Reheat gently on the stove until steaming hot.
Is this soup gluten-free?
It depends on the fish sauce. Some fish sauces contain wheat or barley. Check the label of the brand you use; if it lists wheat or gluten, choose a gluten-free fish sauce instead.
Final Thoughts
This tofu chicken soup does not need much from you. It asks for a pot, a little patience, and a taste before serving. The broth stays light, the tofu stays soft, and the cabbage gives it a quiet sweetness that makes the whole bowl feel easy to finish. Make it on a night when you want something warm and simple, and let the rice do the rest.
Tofu Chicken Soup
4
servings10
minutes20
minutes149
kcal30
minutesThis Khmer-style tofu chicken soup is made with water, chicken, firm tofu, and Napa cabbage, seasoned with fish sauce, a little sugar, and green onion. It is a light, everyday soup meant to be served alongside rice.
Ingredients
3 cups 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 fish sauce
1/4 teaspoon salt
1 tablespoon sugar
A dash of black pepper
3 stalks green onion, chopped
Directions
- 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.
Equipment
Large Soup PotCheck product details
Cutting boardCheck product details
Sharp Kitchen KnifeCheck product details
Wooden SpoonCheck product details
Measuring Spoons & CupsCheck product details
Nutrition Facts
- Serving Size: 245 g
- Total number of serves: 4
- Calories: 150kcal
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 450mg
- Potassium: 300mg
- Carbohydrates: 10g
- Net Carbs: 7g
- Fiber: 3g
- Sugar: 2g
- Protein: 12g
- Vitamin A: 500mcg
- Vitamin C: 15mg
- Calcium: 100mg
- Iron: 2mg
- Vitamin D: 0mcg
- Vitamin E: 1mg
- Vitamin K: 30mcg
- Thiamin: 0.3mg
- Riboflavin: 0.3mg
- Niacin: 2mg
- Vitamin B6: 0.4mg
- Vitamin B12: 0mcg
- Folate: 50mcg
- Biotin: 0mcg
- Pantothenic Acid: 1mg
- Phosphorus: 150mg
- Iodine: 0mcg
- Magnesium: 40mg
- Zinc: 1mg
- Selenium: 6mcg
- Copper: 0.2mg
- Manganese: 0.7mg
- Chromium: 0mcg
- Molybdenum: 0mcg
- Chloride: 0mg
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