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Cambodia: a Gluten Free Country (& the Park Hyatt’s RECIPE for Fish Curry Noodle Soup).

Ambra Torelli
Course Starter
Servings 2


For the Fish Green Curry Broth

  • 100 gr Bar or Sea Bass Fillet
  • 10 gr Lemongrass
  • 3 gr Galangal
  • 5 gr Garlic
  • 5 gr Shallot
  • 2 gr Kaffir Lime Leaves
  • 5 gr White turmeric replaceable with normal Turmeric
  • 5 gr Turmeric
  • 20 ml Gluten Free Fish Sauce
  • 10 gr Palm Sugar
  • 100 ml Fish Stock
  • 100 ml Coconut milk
  • 130 gr Khmer noodles or Rice Vermicelli

Vegetables for Garnishing

  • 5 gr Long Beans
  • 5 gr Banana Bud omit if you can’t find
  • 2 gr Bean Sprouts
  • 2 gr Cucumber
  • 5 gr Water Lily Stems omit if you can’t find
  • 2 gr Green Papaya
  • 2 gr Ambarella Leave replaceable with Basil or Parsley
  • 5 gr Watercress
  • 5 gr Parsley
  • 2 gr Yellow Pear Flower or any Edible Flowers


  • 5 gr Lime sliced
  • 1 gr Chili thinly sliced


  • 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, Kaffir lime leaves for 30 minutes.
  • Separate the fish from the stock you obtained. Blend lemongrass, galangal, garlic, shallot, Kaffir lime leaves with the turmeric and, when blended, add the cooked fish and blend again.
  • Add this mixture to the stock you set aside and bring it to a boil, add gluten free fish sauce, palm sugar, fish stock and coconut milkand boil for 20 more minutes.
  • Boil water in a small pot, and cook the noodles in it for about 5 minutes. When ready, place them in a bowl.
  • Pour the fish green curry onto the noodle bowl and top it with the vegetables, fresh herbs and flowers you previously cut.
  • Serve accompanied with the condiments (chili for a spicy kick, lime for a sour twist).