Cambodian Green Soup with Chicken and Kroeung

Cambodian green soup is a fragrant Khmer-style broth built around kroeung, a fresh lemongrass-and-aromatic paste, with chicken, pumpkin, papaya, eggplant, and leafy greens. This home-style version is inspired by samlor korko, a Cambodian vegetable soup with many household variations; toasted rice powder gives the broth body, while the vegetables keep each bowl hearty and varied.

Ingredients

2 tablespoons jasmine rice (24 g), for toasted rice powder
3 lemongrass stalks (about 45 g tender inner portion), trimmed and thinly sliced
1½ ounces fresh galangal (40 g), peeled and thinly sliced; use fresh ginger if galangal is unavailable, for a warmer, less piney flavor
1 ounce fresh turmeric (28 g), peeled and sliced, or 1 teaspoon ground turmeric (3 g)
4 garlic cloves (about 20 g), peeled
2 small shallots (about 50 g), peeled and chopped
1 teaspoon finely grated lime zest (2 g)
2 tablespoons water (30 ml), plus more as needed to blend the kroeung
1½ pounds boneless, skinless chicken thighs (680 g), cut into 1-inch (2.5 cm) pieces
1 tablespoon neutral oil (15 ml)
8 cups low-sodium chicken broth or water (1.9 L)
2 cups peeled green papaya, cut into ¾-inch (2 cm) chunks (about 250 g); substitute chayote for a milder, firmer vegetable
2 cups kabocha squash, peeled if desired and cut into ¾-inch (2 cm) chunks (about 300 g); butternut squash also works
1 cup small Thai eggplants, quartered (about 150 g), or 1 medium globe eggplant cut into chunks
1½ cups long beans, cut into 2-inch (5 cm) pieces (about 180 g); green beans are a practical substitute
3 packed cups chopped water spinach (about 90 g), thick stems sliced; substitute baby spinach, which wilts faster and has a softer texture
1 tablespoon fish sauce (15 ml), plus more to taste
½ teaspoon fine salt (3 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
1 tablespoon fresh lime juice (15 ml), optional, to finish

Instructions

Make the toasted rice powder. Put the jasmine rice in a small dry skillet over medium heat. Stir often for about 3 minutes, until the grains turn golden in spots and smell nutty. Cool briefly, then grind to a coarse powder with a spice grinder or mortar and pestle. Set aside. If using prepared roasted rice powder, measure 2 tablespoons (about 16 g) and skip this step.
Prepare the kroeung. Put the lemongrass, galangal, turmeric, garlic, shallots, lime zest, and 2 tablespoons (30 ml) water in a small food processor or blender. Blend, stopping to scrape the sides, until you have a thick, mostly smooth paste. Add another spoonful of water only if the blades cannot turn. A little texture is fine; the paste will soften as it cooks.
Season and brown the chicken. Heat the oil in a large heavy pot over medium-high heat. Add the chicken in a single layer, working in batches if needed, and brown for about 5 minutes, turning once or twice. It does not need to cook through at this stage. Transfer crowded batches to a plate so the pieces brown rather than steam.
Cook the aromatics. Reduce the heat to medium. Add the kroeung to the pot and stir for 3 minutes, scraping up browned bits and keeping the paste moving so it does not scorch. It should smell fragrant and look slightly darker. Return any chicken and juices to the pot.
Add the broth and simmer. Pour in the broth or water, then stir in the toasted rice powder, salt, and black pepper. Bring the liquid to a gentle boil, lower the heat, and simmer for 15 minutes, stirring once or twice. The rice powder thickens the broth lightly; it should remain a soup, not turn into a paste.
Add the papaya, squash, and eggplant. Stir in the green papaya, kabocha, and eggplant. Simmer gently for 10 minutes, or until the squash is nearly tender when pierced with a knife. Keep the pot at a quiet simmer rather than a hard boil so the chicken stays tender and the vegetables do not break apart.
Add the long beans and cook for 6 minutes. Then stir in the water spinach and fish sauce and cook for 3 minutes, just until the greens wilt and the beans are tender but still hold their shape. Check the thickest chicken pieces with a food thermometer; USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). Add lime juice if you want a brighter finish, taste the broth, and adjust with a little more fish sauce, salt, or lime. Serve hot.

Tips

Use fresh aromatics when possible. Fresh lemongrass and galangal give the broth its distinctive perfume. If you use ground turmeric instead of fresh, add it directly to the paste; if galangal is unavailable, ginger is convenient but makes the flavor more familiar and less citrusy.
Keep the paste from burning. Kroeung can catch on the bottom of a hot pot. Lower the heat before adding it, stir constantly, and add a tablespoon of water if it begins to stick before it smells fragrant.
Choose vegetables with similar cooking times. Cut dense squash and papaya into roughly equal chunks, and add leafy greens near the end. If your eggplant is very small and tender, wait until the last 10 minutes to add it so it does not dissolve.
Adjust salt after the fish sauce. Broth brands vary, and fish sauce is salty. Start with the listed amount, taste at the end, then add more in small splashes. Lime should brighten the broth, not make it sharply sour.

Serving Suggestions

Serve the soup in deep bowls while the greens are still bright and the squash is intact. Steamed jasmine rice is the most useful accompaniment: spoon some broth over the rice, then eat the chicken and vegetables alongside it. For a lighter meal, serve the soup on its own with extra broth in each bowl. A small plate of lime wedges, sliced fresh chile, and additional fish sauce lets everyone season their portion without making the whole pot hotter or saltier.

Because the soup includes several vegetables, it can work as a complete meal, but a simple side of cucumber or lightly dressed greens adds a cool, crisp contrast. If you are serving guests, put the soup in a warmed serving bowl and keep rice separate so it does not absorb the broth. The soup is naturally aromatic rather than creamy; avoid adding coconut milk unless you intentionally want a richer, less traditional variation.

Variations

For a closer nod to some versions of samlor korko, add a small amount of prahok, a pungent fermented fish paste used in Cambodian cooking. It can be difficult to find and has a stronger, saltier flavor than fish sauce. If using it, start with 1 teaspoon (5 g), dissolve it in a little hot broth, strain if you prefer a smoother soup, and reduce the fish sauce. Taste before adding extra salt. Fish sauce alone is an easier, milder option and is what this recipe uses.

To make the soup without chicken, use 1 pound (450 g) of firm tofu cut into cubes and replace chicken broth with vegetable broth. Add the tofu with the firm vegetables and simmer until heated through; it will not give the broth the same savory depth as chicken, so season gradually with fish sauce or a vegetarian fish-sauce alternative. For a different vegetable mix, use green papaya, pumpkin, long beans, and water spinach in whatever proportions are available. Chayote can replace papaya, and green beans can replace long beans, though both substitutions make the result less characteristic in texture.

If you prefer a more substantial broth, mash a few cooked squash pieces against the side of the pot and stir them back in. For a spicier bowl, add sliced fresh chile at the table rather than cooking it into the pot, which keeps the heat adjustable. The kroeung itself is not a fixed formula: some cooks include fingerroot or additional citrus zest, while others make a coarser paste. Those changes are welcome, but keep the lemongrass and galangal prominent for the recognizable herbal character.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. The soup keeps for 3 to 4 days in the refrigerator. The vegetables will soften as they sit, and the toasted rice powder may make the broth seem thicker; stir in a splash of water or broth when reheating. If storing a large pot, divide it into smaller containers so it cools more quickly rather than leaving it on the counter to cool for an extended period.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally, until the soup is steaming throughout and reaches 165°F (74°C). If using a microwave, cover loosely, stir halfway through, and check the temperature in several places. The soup can be frozen for about 2 to 3 months for best quality, though squash and greens may become softer after thawing. Thaw it in the refrigerator and reheat to 165°F (74°C); do not leave it at room temperature to thaw.

Frequently Asked Questions

What does “kroeung” mean in this recipe?

Kroeung is a Cambodian aromatic paste, commonly built from lemongrass and other ingredients such as galangal, turmeric, garlic, and shallot. It provides the herbal, citrusy foundation of this soup. Recipes differ by cook and dish, so the ingredients are not universal; this version makes a simple fresh paste in a blender or food processor.

Is Cambodian green soup the same as samlor korko?

This recipe is a home-style soup inspired by samlor korko, a well-known Cambodian vegetable soup often associated with kroeung and a broad mix of vegetables. Families and regions use different vegetables, seasonings, and proteins, so there is no single fixed formula. This version uses chicken and toasted rice powder for a practical, substantial pot.

Can I make the kroeung ahead?

Yes. Blend the paste up to 2 days ahead and store it in an airtight container in the refrigerator. You can also freeze it in small portions for about 2 to 3 months. Thaw frozen paste in the refrigerator before cooking, and use clean utensils when portioning it. The fresh aroma is strongest when the paste is recently made.

Can I use a different kind of chicken?

Boneless thighs are convenient and stay tender during simmering, but boneless chicken breast can be used. Cut it into similar-sized pieces and check it with a food thermometer, since breast may cook faster and dry out if left simmering after it is done. Bone-in chicken also works, but it takes longer to cook and is less convenient to portion; allow extra time and confirm the meat reaches 165°F (74°C).

What can I use if I cannot find green papaya or water spinach?

Chayote is a good stand-in for green papaya because it stays fairly firm and has a mild flavor. Green beans can replace long beans, while baby spinach can replace water spinach. Add baby spinach at the very end because it wilts quickly and has a more delicate texture. These swaps make the soup easier to shop for, though the flavor and bite will differ slightly from the original choices.

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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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