Cambodian coconut soup🫶

Tampa
2025/1/18 Edited to

... Read moreHey everyone! I'm so excited to finally share my go-to recipe for Cambodian Coconut Soup, often called 'Samlor Kako' or similar variations. If you're looking for an incredibly comforting, creamy, and aromatic soup that's surprisingly easy to whip up, this is it! It’s become a staple in my kitchen for those busy weeknights when I crave something flavorful and satisfying. What I love most about this coconut-based soup is its perfect balance of sweet, savory, and a hint of spice. The rich coconut milk creates a velvety texture that feels so luxurious, making it a fantastic dinner recipe for any season. Plus, it's packed with wholesome ingredients, making it a wonderful high-fiber Asian food option. Here’s how I make my favorite version. You’ll need: 1 tbsp coconut oil 1 onion, chopped 2 cloves garlic, minced 1 inch ginger, grated 1-2 stalks lemongrass, bruised and sliced (optional, but adds so much flavor!) 1 red chili, sliced (adjust to your spice preference) 4 cups vegetable or chicken broth 2 cans (13.5 oz each) full-fat coconut milk 1 lb chicken breast or thighs, cut into bite-sized pieces (or use shrimp, tofu, or extra veggies for a vegetarian option!) 2 cups mixed vegetables (e.g., bell peppers, green beans, spinach, or even cauliflower florets or sliced mushrooms for that 'cauliflower and coconut milk soup' or 'mushroom soup recipe with coconut milk' vibe!) 1 tbsp fish sauce (or soy sauce for vegan) Juice of 1 lime Fresh cilantro and basil for garnish Instructions: Heat coconut oil in a large pot over medium heat. Sauté onion until softened, about 3-5 minutes. Add garlic, ginger, lemongrass, and chili, cooking for another 2 minutes until fragrant. Pour in the broth and bring to a simmer. Add the chicken (or chosen protein) and cook until nearly done, about 5-7 minutes. Stir in the coconut milk and your chosen vegetables. Let it simmer gently until the vegetables are tender and the flavors have melded, about 10-15 minutes. This creates that lovely 'coconut veloute' texture! Season with fish sauce and lime juice. Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh cilantro and basil. Serve hot with some jasmine rice or crusty bread. This easy coconut milk soup recipe is so versatile. Sometimes I add more turmeric for a 'Cambodian curry soup' feel, or sweet potato for extra heartiness. It's truly one of those coconut milk recipes for dinner that you'll want to make again and again. Enjoy!

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