Prep 30 mins
Cook 20 mins
I got this recipe from a grandmother in Phnom Penh. It's normally eaten for breakfast in Cambodia, but westerners would probably consider it lunch or dinner food. If you can't find the powdered rice root, don't worry, it's not that importaint. For the toasted rice powder, toast the rice in a dry pan until brown and grind to a powder.
- 453.59 g chicken
- 1182.95 ml water
- 1 white potato
- 1 yellow onion
- 2-3 stalk lemongrass (bottoms only, minced)
- 1 bunch green onion, bottoms chopped
- cabbage (optional)
- salt or pepper
- 4.92 ml shrimp paste
- 4.92 ml toasted rice powder
- 14.79 ml powdered rice root (probably not available)
- 14.79 ml fish sauce
- 4.92-9.85 ml curry powder (or to taste see recipe below)
- 4.92 ml chopped mint leaf (optional)
- cooking oil
- 453.59 g package angel hair pasta (the ones I had were very thin)
- bean sprouts (optional)
- 44.37 ml coriander seeds
- 9.85 ml cumin seeds
- 4.92 ml yellow mustard seeds
- 4.92 ml fennel seed
- 9.85 ml peppercorns
- 6 cloves
- 29.58 ml turmeric
- 9.85 ml red peppers
- Grind and mix all curry ingredients.
- Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock.
- Cook noodles according to instructions and set aside.
- Dry and chop chicken, then add to a frying pan with oil, toasted rice powder and salt and fry until browned. Return to the pot and add all other ingredients including the cooked noodles. Bring to a boil for just a moment and simmer until the soup is thick.
I am Cambodian from Phnom Penn and from the ingredients described in this recipe, you have mixed up two different soup recipes. This is not how you make this soup. What it sounds like is that you have a nom pachok recipe with a slau gri recipe.