Nom Ban Chok is Cambodia’s national noodle dish, and if you’ve only encountered Southeast Asian fish soups through Thai or Vietnamese versions, this one will reorient you. The broth is built from a fish curry paste blended with cooked fish and turmeric, then finished with coconut milk and fish sauce. It’s golden and fragrant and completely unlike anything you can buy from a jar. The Cambodian flowers and fresh herbs served on top aren’t optional garnish; they’re part of how you eat the dish. Load the bowl and add what you want as you go.
How to Make Nom Ban Chok: Cambodian Fish Curry Soup
Building the fish broth
Simmer the fish with lemongrass, galangal, garlic, shallot, and kaffir lime leaves for a full 30 minutes. That time is what extracts fragrance from the aromatics into the stock. Separate the fish before blending, then incorporate it back into the paste so the broth has body.
White turmeric vs. regular turmeric
White turmeric has a more floral, slightly bitter note compared to regular turmeric’s earthiness. Use it if you can find it in a Southeast Asian market. Regular turmeric is a fine substitute and gives the broth its characteristic yellow color either way. 
The noodles and toppings
Rice vermicelli is the easiest substitution for Khmer noodles and works well. Prepare the toppings: banana blossom, bean sprouts, fresh herbs, and any Cambodian flowers you can source. Serve them on the side and let people add as they eat, a little at a time.
Nom Ban Chok: Cambodian Fish Curry Soup
- Total Time: 75 minutes
- Yield: Serves 2
- Diet: Gluten-Free, Omnivore, Pescatarian
Description
A vibrant, gluten-free take on a classic Cambodian soup. Fresh herbs and fragrant spices create a truly unforgettable flavor.
Ingredients
- 4 oz (100 g) Bar (or Sea Bass Fillet)
- 0 oz (10 g) Lemongrass
- 0 oz (3 g) Galangal
- 0 oz (5 g) Garlic
- 0 oz (5 g) Shallot
- 0 oz (2 g) Kaffir Lime Leaves
- 0 oz (5 g) White turmeric (replaceable with normal Turmeric)
- 0 oz (5 g) Turmeric
- 1 tbsp (20 ml) Gluten Free Fish Sauce
- 0 oz (10 g) Palm Sugar
- 4 oz (100 ml) Fish Stock
- 4 oz (100 ml) Coconut milk
- 4 oz (130 g) Khmer noodles or Rice Vermicelli
- 0 oz (5 g) Long Beans
- 0 oz (5 g) Banana Bud (omit if you can’t find)
- 0 oz (2 g) Bean Sprouts
- 0 oz (2 g) Cucumber
- 0 oz (5 g) Water Lily Stems (omit if you can’t find)
- 0 oz (2 g) Green Papaya
- 0 oz (2 g) Ambarella Leave (replaceable with Basil or Parsley)
- 0 oz (5 g) Watercress
- 0 oz (5 g) Parsley
- 0 oz (2 g) Yellow Pear Flower (or any Edible Flowers)
- 0 oz (5 g) Lime (sliced)
- 0 oz (1 g) Chili (thinly sliced)
Instructions
- Clean and cut the vegetables, herbs, and Cambodian flowers.
- Prepare ingredients to make fish curry broth.
- Boil the fish in water with lemongrass, galangal, garlic, shallot, and Kaffir lime leaves for 30 minutes.
- Separate the fish from the stock.
- Blend lemongrass, galangal, garlic, shallot, Kaffir lime leaves, and turmeric; add the cooked fish and blend again.
- Add the mixture to the stock and bring to a boil. Add gluten-free fish sauce, palm sugar, fish stock, and coconut milk; boil for 20 more minutes.
- Boil water in a small pot and cook the noodles for about 5 minutes. Place the noodles in a bowl.
- Pour the fish green curry over the noodles.
- Top with the vegetables, fresh herbs, and flowers.
- Serve with chili and lime for added flavor.
Notes
- For a richer broth, lightly brown the lemongrass, galangal, garlic, and shallot in a pan before adding them to the fish stock.
- If you can’t find Khmer noodles, rice vermicelli is an excellent substitute.
- Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Cambodian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What fish can I use if bar fish or sea bass is unavailable?
Snapper, tilapia, or catfish are reasonable substitutes. A firm, mild white fish works best since it holds up in the broth and absorbs the curry flavors.
What is white turmeric and where can I find it?
White turmeric (also called Zedoary) is a rhizome related to regular turmeric with a more camphor-like, slightly bitter flavor. It can be found at Southeast Asian grocery stores; regular turmeric is an acceptable substitute.
What noodles are traditionally served with Nom Ban Chok?
The dish is traditionally served over fresh rice noodles, specifically thin, round noodles similar to rice vermicelli. Dried rice noodles soaked and cooked according to package directions are a practical substitute.
Is this soup very spicy?
The heat level depends on how many chilies you add and the variety used. The base broth from this recipe is aromatic rather than aggressively hot, so you can control the spice to your preference.
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