Cambodian-style Ichigoni Soup

Ingredients

In this Cambodian adaptation of Ichigoni, we incorporate Cambodian flavors and spices to give the soup a unique twist. The addition of lemongrass, galangal, and kaffir lime leaves infuses the broth with a tangy and citrusy aroma. Cambodian chili paste adds a spicy kick, elevating the flavors of the dish. The use of fresh herbs like cilantro and Thai basil as garnish adds a refreshing element to the soup. We alse have the original recipe for Ichigoni, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs, sliced 500g (1.1 lb) boneless chicken thighs, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 2 slices galangal 2 slices galangal
• 3 kaffir lime leaves 3 kaffir lime leaves
• 2 tablespoons Cambodian chili paste 2 tablespoons Cambodian chili paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• Salt, to taste Salt, to taste
• Fresh cilantro and Thai basil, for garnish Fresh cilantro and Thai basil, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced chicken and cook until browned. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the onion and garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the lemongrass, galangal, kaffir lime leaves, and Cambodian chili paste. Stir fry for a minute to release the flavors.
4. 4.
   Return the chicken to the pot and add fish sauce, sugar, chicken broth, and coconut milk. Bring to a boil, then reduce the heat and simmer for 15 minutes.
5. 5.
   Add the sliced carrots, red bell pepper, and mushrooms. Cook for an additional 10 minutes or until the vegetables are tender.
6. 6.
   Season with salt to taste.
7. 7.
   Remove the lemongrass, galangal, and kaffir lime leaves from the soup.
8. 8.
   Serve the Cambodian-style Ichigoni Soup hot, garnished with fresh cilantro and Thai basil.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavors.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 2 slices of fresh galangal.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried ones. Use half the amount of dried leaves compared to fresh.
• Cambodian chili paste — Adjust the amount of chili paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Thai basil — Thai basil has a distinct flavor that adds a unique touch to the soup. If unavailable, regular basil can be used as a substitute.

Tips & Tricks

• For a heartier soup, you can add additional vegetables such as bok choy or baby corn.
• Adjust the spiciness of the soup by adding more or less Cambodian chili paste.
• To make the soup more filling, serve it with steamed rice or rice noodles on the side.
• If you prefer a creamier soup, you can increase the amount of coconut milk.
• Make sure to remove the lemongrass, galangal, and kaffir lime leaves before serving to avoid biting into them.

Serving advice

Serve the Cambodian-style Ichigoni Soup hot as a main course. It can be enjoyed on its own or with a side of steamed rice or rice noodles.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro and Thai basil leaves to add a pop of color. Serve it in individual bowls, allowing the vibrant colors of the vegetables to shine through the clear broth.