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Chicken Kathiew (Khmer Chicken Noodle Soup)
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Chicken Kathiew (Khmer Chicken Noodle Soup)

2 h 30 minServes 10Nutri-Score B€€
from @cookwithchefharris8 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • rotisserie chicken bones (from a whole rotisserie chicken)Meat1 piece
  • fish saucePantry60 ml
  • waterOther7.6 litres
  • rock sugar (large pieces)Pantry2 pieces
  • carrots (cut into 3-inch pieces, charred)Produce390 g
  • ginger (knob, halved and charred)Produce1 piece
  • yellow onion (bulb, halved and charred)Produce1 piece
  • chicken pho soup basePantry240 ml
  • celery stalks (chopped into 1-inch pieces)Produce100 g
  • pho spice bagSpices1 piece
  • shredded rotisserie chicken (shredded)Meat500 g
  • scallions (chopped)Produce60 g
  • cilantro (chopped)Produce30 g
  • lime (cut into wedges)Produce2 pieces
  • white onion (thinly sliced)Produce1 piece
  • red onion (thinly sliced)Produce1 piece
  • bean sproutsProduce200 g
  • fried garlic chili oil (without lemongrass)Pantry60 ml

per serving

Nutrition

167kcal

Carbs
10 g
Proteins
13 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Stovetop
  • Grill
  • Ladle

step by step

Method

  1. Char the aromatics

    • Char the halved onion, halved ginger and carrot pieces on a hot grill until nicely blackened.
    • Set aside.
    Step 1

  2. Build the broth

    • Put the rotisserie chicken bones in a large stockpot with the water.
    • Add the fish sauce, rock sugar, chicken pho soup base and the pho spice bag.
    • Add the charred onion, ginger and carrots along with the chopped celery.
    Step 2

  3. Simmer the broth

    • Bring to a boil, then lower the heat and simmer gently, skimming the surface.
    • Cook until the broth is deeply flavored and slightly reduced.
    Step 3

  4. Season and add the chicken

    • Remove the spice bag and bones, then taste and adjust the seasoning.
    • Stir in the shredded rotisserie chicken and heat through.
    Step 4

  5. Serve

    • Ladle the hot broth and chicken over noodles in bowls.
    • Top with scallions, cilantro, sliced white and red onion and bean sprouts.
    • Serve with lime wedges and fried garlic chili oil on the side.
    Step 5
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