Description
A vibrant, gluten-free take on a classic Cambodian soup. Fresh herbs and fragrant spices create a truly unforgettable flavor.
Ingredients
Units
Scale
- 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