Ingredients with Measurements:
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of minced lemongrass
- 1 tablespoon of prahok (Cambodian fermented fish paste)
- 1 tablespoon of kroeung (Cambodian spice paste)
- 4 cups of chicken broth
- 1 cup of sliced mushrooms
- 1 cup of sliced carrots
- 1 cup of sliced bell peppers
- 1 cup of sliced onions
- 1 cup of sliced bok choy
- 1 cup of cooked rice noodles
- Salt and pepper to taste
- Cilantro and lime wedges for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the minced garlic, ginger, and lemongrass and sauté for 1-2 minutes until fragrant.
3. Add the prahok and kroeung and stir to combine.
4. Pour in the chicken broth and bring to a boil.
5. Add the mushrooms, carrots, bell peppers, and onions and simmer for 10-15 minutes until the vegetables are tender.
6. Add the bok choy and cook for an additional 2-3 minutes until wilted.
7. Season with salt and pepper to taste.
8. Divide the cooked rice noodles among serving bowls.
9. Ladle the soup over the noodles.
10. Garnish with cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 4g
Carbohydrates: 22g
Protein: 8g
Sodium: 800mg
Substitutions for ingredients:
- Vegetable oil can be substituted with any other neutral oil.
- Chicken broth can be substituted with vegetable broth or water.
- Any other vegetables can be added or substituted based on personal preference.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different types of noodles such as udon or soba.
- Add a tablespoon of sugar for a slightly sweet taste.
Tips and tricks:
- Make sure to rinse the prahok before using to remove any excess salt.
- Kroeung can be made from scratch or purchased at Asian grocery stores.
- Adjust the amount of prahok and kroeung based on personal preference.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a lime wedge and cilantro garnish.
Garnishes:
Cilantro and lime wedges
Pairings:
Serve with steamed rice or a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed rice
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the flavor.
- If the soup is too spicy, add more vegetables or noodles to balance the heat.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Prahok Kroeung Soup is a traditional Cambodian dish that is popular in Southeast Asia. It is made with prahok, a fermented fish paste, and kroeung, a spice paste made with lemongrass, galangal, and other aromatic herbs.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Cambodian