Cambodian Soup Recipe :- The beauty of this authentic best-seller is that aside of being cornflour-free and no MSG, it is an absolute tongue teaser. A mix of sweet and chilli, rich in protein, and pairs beautifully with a bowl of wok-tossed sesame noodles for being a meal in itself.
Make it at home
Ingredients
• 50 gm diced prawns
• 50 gm button mushrooms
• 20 gm diced tofu
• 10 gm chopped shiitake mushrooms
• 300 ml chicken stock/ vegetable stock
• 2 tbsp oyster sauce
• 1 tsp shredded basil leaves
• 1 tsp chopped fresh red chillies
• 20 ml lemon juice
• A pinch of crushed black peppercorns
• 2 tbsp chopped spring onions
• Salt to taste
Method
• In a thick bottom pot, simmer together the prawns, shiitake and button mushrooms, tofu, chicken stock, oyster sauce, basil leaves, chillies and peppercorns. Once the prawns are cooked through, remove off the heat and taste for seasoning.
• Divide the lemon juice and spring onions equally in two soup bowls and pour the soup. Serve hot garnished with sliced red chill.
Make it at home
Ingredients
• 50 gm diced prawns
• 50 gm button mushrooms
• 20 gm diced tofu
• 10 gm chopped shiitake mushrooms
• 300 ml chicken stock/ vegetable stock
• 2 tbsp oyster sauce
• 1 tsp shredded basil leaves
• 1 tsp chopped fresh red chillies
• 20 ml lemon juice
• A pinch of crushed black peppercorns
• 2 tbsp chopped spring onions
• Salt to taste
Method
• In a thick bottom pot, simmer together the prawns, shiitake and button mushrooms, tofu, chicken stock, oyster sauce, basil leaves, chillies and peppercorns. Once the prawns are cooked through, remove off the heat and taste for seasoning.
• Divide the lemon juice and spring onions equally in two soup bowls and pour the soup. Serve hot garnished with sliced red chill.
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