Cambodian curry noodles are one of my favourite winter comfort meals. Its warm and creamy broth is similar to a Malaysian laksa but in my opinion, it’s better because it leaves you feeling lighter. There are so many fresh vegetables and herbs in this noodle soup that perfectly balance out the coconut creaminess of the broth.
Everyone does it differently but if you like a creamier broth, opt for coconut cream instead of coconut milk. One trick I also use is to spoon out the excess oils at the top into a separate bowl and leave it on the table. You can then add it back in, spoonful by spoonful, as a bit of a ‘finisher’ to the prepared bowls allowing you to cater how creamy you want your soup noodles to be.
When I was growing up in Cambodia, we called this dish ‘nom banh chok’ which translates to noodle soup. But it’s not the more common noodle soup with a fish broth, it’s actually ‘samlor kari sach moan’, or basically a Cambodian red chicken curry which you can eat with noodles or baguette.
Serves 6 (approx. 787 calories per serve depending on your toppings)
Ingredients
Curry soup
2 tbsp neutral oil
100g red curry paste (kroeung), I used a Thai one which is a little bit spicier
2kg chicken pieces (approx. 1 whole), 4-6cm pieces
1 sweet potato, 4cm pieces
150g snake beans, cut to 4cm pieces
30g toasted peanuts, chopped
2 tbsp fish sauce
1 tsp sugar
Noodles and garnish
350g dry rice noodles, cooked per instructions
250g beansprouts
100g snake beans, thinly sliced
1 cucumber, julienned
selection of herbs like mint, Vietnamese mint, Thai basil, etc.
Heat the oil in a large pot and add the red curry paste, stirring until fragrant.
Add the chicken pieces and cover in the sauce before stirring in the coconut cream and water and bring to a boil.
Add the sweet potatoes and let it simmer for 30-40 minutes. Meanwhile, prepare the vermicelli and garnish. Meanwhile, cook the rice noodles as per instructions. I use these rice noodles and I usually let it soak in just-boiled water for about 10 minutes or so or until cooked to the right firmness.
Add the snake beans, toasted peanuts, fish sauce and sugar and turn off the heat and let it cook for a further 5 minutes.
To serve, placesome rice noodles into a bowl. Then top with your preferred garnish and spoon over the hot curry soup. Enjoy!
Step By Step Video
More Cambodian Recipes
- Cambodian Stir Fried Clams (Cha Leah)
- Cambodian Grilled Chicken
- Cambodian Eggplant and Minced Pork (Cha Traop Dot)
- Cambodian Pepper Beef Salad (Lok Lak)