Khmer Lemony Fish Soup
Transport Yourself to Cambodia with this Lemony Fish Soup
Craving a vibrant, flavorful soup that’s both comforting and exotic? Look no further than Khmer Lemony Fish Soup! This traditional Cambodian dish is a delightful explosion of sour, sweet, and savory flavors, perfect for a cozy night in or a light yet satisfying meal. It’s a staple in Cambodian cuisine, known for its refreshing taste and aromatic herbs.
This isn’t your average fish soup. The combination of tender fish, fragrant lemongrass, and a generous squeeze of lime creates a truly unique culinary experience. The subtle sweetness balances the sourness, while the fresh herbs add a burst of aroma that will tantalize your taste buds.
What makes this soup special?
The magic lies in the balance of flavors. Lemongrass infuses the broth with a citrusy aroma, while the fish sauce adds a savory umami depth. The lime juice brightens everything up, creating a soup that’s both comforting and invigorating. Plus, it’s surprisingly easy to make!
Serving Suggestions:
Traditionally, Khmer Lemony Fish Soup is served hot with a side of steamed rice. The rice soaks up the flavorful broth, making every bite a delight. Feel free to adjust the amount of chili pepper to your liking – it’s all about personal preference!
Frequently Asked Questions:
- What type of fish is best for this soup? Traditionally, snakehead fish is used, but basa or catfish are excellent substitutes and more readily available.
- Can I make this soup ahead of time? While best enjoyed fresh, you can prepare the broth a day ahead and store it in the refrigerator. Add the fish and herbs just before serving.
- Is this soup spicy? The recipe includes chili pepper, but it’s optional. You can adjust the amount or omit it altogether if you prefer a milder flavor.
- Where does Khmer Lemony Fish Soup originate from? This soup is a beloved dish in Cambodia, deeply rooted in the country’s culinary traditions. It’s a testament to the fresh ingredients and bold flavors that define Cambodian cuisine.
- What herbs are essential for authentic flavor? Sweet basil (chee korhom) and Asian coriander (chee xanghum) are key. If you can’t find Asian coriander, regular cilantro can be used as a substitute, but the flavor won’t be quite the same.
Get ready to embark on a culinary journey to Cambodia with this incredibly flavorful and easy-to-make soup! It’s a dish you’ll want to make again and again.
Khmer Lemony Fish Soup
Ingredients
- 2 lbs fresh basa, catfish or snakehead fish cleaned and cut into chunks
- 2 tablespoons Jasmine rice rinsed and drained
- 1 stalk lemon grass cut 5 inches in length and tied into bunches
- 4 cups water
- 1/2 tablespoon sugar
- 1 tablespoon fish sauce
- 1/4 teaspoon black pepper
- 2 stalks green onion chopped
- 2 hot chili pepper chopped (optional)
- 1/2 cup mix herbs sweet basil (chee korhom), and Asian coriander ( chee xanghum) chopped
- 1 fresh lime or lemon sliced
Instructions
- Put fish, rice, lemon grass and water in a large soup pot and cook till rice tender, stirs often.
- Seasoning with sugar, fish sauce and black pepper.
- Top with green onion, chili pepper and mix herbs.
- Serve hot with rice.
- Add fresh squeezed lime juice(to your taste) to soup when eat.
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