Cambodian chicken coconut soup

Travel Kiosk Cambodia



  • 1 cupcoconut cream
  • 1small onion, sliced into wedges
  • 200 gchicken breast or thigh, sliced into bite-sized pieces
  • 1medium potato, peeled, quartered
  • 1 sweet potato, peeled, sliced into 3 cm pieces
  • 12pea eggplant
  • 2 cupscoconut milk
  • 1apple eggplant, sliced into 3 cm pieces
  • 4snake beans, sliced into 5 cm lengths
  • 1 tbsppalm sugar
  • 1 tbspfish sauce
  • pinch of salt, to season
  • Thai basil leaves, to garnish
Red curry paste
  • 2 tspshrimp paste
  • 2 tbspkroeung
  • 2 tbsppalm sugar
  • pinch of salt
  • 1 tbspfish sauce
  • 2 tbspred pepper paste


Add all curry paste ingredients to a saucepan and combine.

Now add the coconut cream. Stir then bring to the boil over medium heat. Add onions followed by chicken, reduce heat and simmer whilst stirring for 2 minutes.

Now add potato, sweet potato, pea eggplant and 1…

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