Cambodian curry soup, often called samlor kari, is a gently spiced Khmer coconut curry made with chicken, aromatic herbs, and vegetables. Home and regional versions vary, but this recipe brings lemongrass, turmeric, and lime leaves together with sweet potato and potato for a rich soup served with rice or bread.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
- 2 cans coconut milk, 13.5 oz (400 ml) each, well shaken
- 3 cups (720 ml) low-sodium chicken stock
- 2 medium lemongrass stalks, tender inner parts only, finely sliced (about ⅓ cup or 30 g)
- 2 shallots, roughly chopped (about ½ cup or 75 g)
- 4 garlic cloves, peeled
- 1½-inch (4 cm) piece fresh galangal, peeled and chopped (about 25 g)
- 1 tsp (3 g) ground turmeric
- 2 dried red chiles, stemmed and seeded, or ½ tsp red pepper flakes
- 4 makrut lime leaves, central ribs removed and leaves finely sliced
- 1 tsp (2 g) ground coriander
- ½ tsp (1 g) ground cumin
- 1 tbsp (15 ml) neutral oil
- 1 medium yellow onion, cut into wedges (about 200 g)
- 1 lb (450 g) waxy potatoes, peeled if desired and cut into 1-inch (2.5 cm) chunks
- 1 medium orange-fleshed sweet potato, peeled and cut into 1-inch (2.5 cm) chunks (about 300 g)
- 2 medium carrots, cut into ½-inch (1 cm) slices (about 200 g)
- 1 cup (120 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
- 1½ tbsp (22 ml) fish sauce, plus more to taste
- 1 tbsp (15 g) palm sugar or light brown sugar
- ½ tsp fine salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ½ cup (15 g) loosely packed Thai basil leaves, for serving
- 2 tbsp (30 ml) fresh lime juice, or to taste
Instructions
- Prepare the aromatic paste. Put the lemongrass, shallots, garlic, galangal, turmeric, dried chiles, makrut lime leaves, coriander, and cumin in a small food processor. Pulse, scraping down the bowl as needed, until the mixture forms a coarse, moist paste. Add 1 tablespoon (15 ml) water if the blades need help moving. It does not have to be perfectly smooth; small flecks of herbs are fine.
- Soften the onion. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened but not browned. If the pot looks dry, lower the heat rather than letting the onion scorch.
- Cook the paste. Add the aromatic paste and stir for 2 to 3 minutes, until fragrant. Keep it moving around the pot so the garlic and shallots do not catch. Add the chicken pieces and turn them through the paste for about 2 minutes, coating their surfaces.
- Build the coconut broth. Pour in the coconut milk and chicken stock. Stir in the fish sauce, palm sugar, salt, and black pepper. Bring the liquid just to a gentle boil, stirring once or twice, then reduce the heat so it simmers steadily without boiling hard.
- Simmer the chicken. Cook uncovered for 15 to 18 minutes, stirring occasionally. The chicken should be nearly cooked through before the vegetables go in. Check the thickest pieces with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C).
- Add the firm vegetables. Stir in the potatoes, sweet potato, and carrots. Keep the soup at a gentle simmer for 15 to 18 minutes, stirring carefully once or twice so the coconut milk does not stick to the bottom. The potato pieces should be starting to soften, while still holding their shape.
- Finish with green beans. Add the green beans and simmer for another 5 to 7 minutes, until they are tender but still bright. If the broth has become thicker than you like, add up to ½ cup (120 ml) hot water or stock. Taste a potato to make sure it is tender all the way through.
- Balance and serve. Turn off the heat and stir in the lime juice. Taste the broth and adjust with a little more fish sauce for savory depth, lime juice for brightness, or sugar if the herbs and chiles taste sharp. Ladle into bowls and add Thai basil just before serving.
Tips
- Make a paste, not a pile of chopped herbs. Processing the lemongrass, galangal, and shallots helps distribute their flavor through the coconut broth. If you do not have a food processor, pound the ingredients in batches with a sturdy mortar and pestle, or mince them as finely as possible. A coarse paste will work, though the soup will have a more rustic texture.
- Use a gentle simmer. Coconut milk can separate if it is boiled hard for a long time. Keep the surface bubbling softly, and stir occasionally, especially after adding the vegetables. A little separation is not a safety problem, but a calmer simmer gives the broth a smoother appearance.
- Choose substitutes with their flavor in mind. Galangal is peppery and citrusy; fresh ginger is the easiest stand-in, though it makes the soup warmer and less piney. If makrut lime leaves are unavailable, use a wide strip of lime zest while simmering, then remove it before serving. Lemongrass is best replaced by 1 tablespoon (15 ml) finely grated lemon zest, which gives a brighter, less herbal flavor.
- Cut vegetables evenly. Similar-sized potato and sweet potato pieces finish at roughly the same time. If your potato chunks are especially large, give them a few minutes before adding the sweet potato, which softens faster and can break apart if overcooked.
Serving Suggestions
Serve the soup hot in deep bowls, making sure each portion gets chicken, several kinds of vegetables, and plenty of coconut broth. Steamed jasmine rice is an easy accompaniment: spoon the curry over the rice or serve it alongside so people can choose how much broth to add. Plain rice noodles are another good option; cook them separately according to their package directions and place them in bowls before ladling soup over them.
For a bread-and-soup meal, offer pieces of a crisp baguette or another crusty loaf for dipping. Bread is a familiar pairing for Cambodian curry and makes the creamy broth easy to enjoy to the last spoonful. Put lime wedges, extra Thai basil, and sliced fresh chile on the table so diners can adjust their own bowls. A simple cucumber salad or lightly dressed leafy greens add a cool, crisp contrast without competing with the fragrant curry.
Variations
Make it with bone-in chicken. Bone-in thighs or drumsticks can be used in place of boneless thighs; allow extra simmering time and check the thickest part of each piece with a thermometer, avoiding the bone. Chicken still needs to reach 165°F (74°C). The bones lend a fuller broth, but the pieces are less convenient to eat in a soup bowl.
Use another vegetable combination. Pumpkin or kabocha squash can replace some of the sweet potato, and cauliflower can stand in for green beans. Add quick-cooking vegetables near the end so they do not turn soft. Keep the total amount close to the recipe’s 4 to 5 cups (about 600 to 750 g) of cut vegetables for a balanced broth-to-vegetable ratio.
Adjust the heat. Leave out the dried chiles for a mild curry, or add another chile for more warmth. Chile heat varies, so it is easier to add a small amount than to correct a pot that has become too hot. A spoonful of coconut milk can soften the heat in an individual serving.
Make a seafood version. Replace the chicken with 1½ lb (680 g) peeled, deveined shrimp. Prepare the broth and cook the potatoes and carrots until tender first, then add the shrimp with the green beans and simmer just until the shrimp are opaque and reach 145°F (63°C), checked with a food thermometer. Shrimp cook quickly, so adding them at the beginning would make them tough.
Choose a vegetarian bowl. Omit the chicken and use vegetable stock; replace the fish sauce with 1 tablespoon (15 ml) light soy sauce, then adjust to taste. Add 14 oz (400 g) drained firm tofu with the green beans, or add chickpeas with the potatoes. This changes the savory character from the fish-sauce version, but the aromatic coconut broth still carries the meal.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. If possible, store rice or noodles separately so they do not absorb too much broth. The vegetables will soften slightly as they sit, and the coconut broth may look separated when cold; that is normal.
For longer storage, freeze the cooled soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Leave a little space at the top because liquid expands as it freezes. Thaw overnight in the refrigerator when practical. Reheat on the stovetop over medium-low heat, stirring gently, or heat individual portions in the microwave, stirring partway through. Reheat leftovers to 165°F (74°C), as checked with a food thermometer. If the broth looks split, gentle stirring as it warms usually brings it back together; do not bring it to a rolling boil.
Frequently Asked Questions
Is Cambodian curry soup very spicy?
It can be mild or fairly hot depending on the cook and the chiles used. This recipe starts with two seeded dried chiles, which give a modest warmth; remove them for a milder pot or increase them gradually. You can also serve fresh chile on the side so everyone can adjust their own bowl.
Can I use prepared curry paste?
Yes. Use about 2 tablespoons (30 g) of red curry paste in place of the homemade aromatic paste, then taste before adding the full amount of fish sauce because prepared pastes vary in saltiness. The result will be convenient and flavorful, but its herb and chile profile may differ from a paste built with lemongrass, galangal, and lime leaf.
What can I use instead of galangal?
Fresh ginger is the most accessible substitute, used in the same quantity. It has a warmer, more familiar flavor and lacks galangal’s sharper citrus-and-pine notes. If using ginger, start with about 20 g and add more only if you want a stronger ginger presence.
Can I make the soup ahead?
Yes. Make it up to a day ahead, cool it promptly, and refrigerate it. The flavors will mingle, though the potatoes will become softer on reheating. Warm it gently to 165°F (74°C), then finish with fresh lime juice and basil; adding those at the end keeps their flavors brighter.
Why is my coconut broth oily or separated?
A hard boil, long vigorous simmer, or a coconut milk that separates naturally can leave small pools of oil. Keep the heat low and stir gently while reheating. The soup remains usable, and a little hot stock whisked or stirred in can make the broth look more even.
Can I make it without fish sauce?
For a fish-free version, use light soy sauce or a vegetarian fish-sauce alternative, starting with the same amount and adjusting after tasting. Soy sauce brings a different, more direct salty flavor, so add it gradually. For a fully vegetarian soup, also replace the chicken with tofu, chickpeas, or extra vegetables and use vegetable stock.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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