Ngam Ngov Chicken & Oyster Mushroom
A bright, comforting Cambodian-style chicken soup with tender pieces of chicken, silky oyster mushrooms, and fragrant Ngam Ngov. The preserved lime infuses the clear broth with a savory, citrusy depth, while the mushrooms soak up all that flavor and add a delicate, juicy bite. Light yet deeply satisfying, with a clean, aromatic finish that keeps you coming back for another spoonful.
- រៀបចំ
- 10 នាទី
- ចម្អិន
- 30 នាទី
- សម្រាប់
- 4
គ្រឿងផ្សំ
- 500 gchicken thigh
- 250–300 goyster mushroom
- 1litre water
- 2 tbspfish sauce
- White pepperស្រេចចិត្ត
- Coriander or spring onion ( garnish)ស្រេចចិត្ត
វិធីធ្វើ
- 1
Add the chicken, 2 whole Ngam Ngov, and 1 litre of water to a pot.
- 2
Bring to a boil, then reduce to a gentle simmer.
- 3
Simmer for 20–25 minutes, or until the chicken is cooked and tender.
- 4
Add 2 tbsp fish sauce.
- 5
Add the oyster mushrooms.
- 6
Cook for another 5–7 minutes, until the mushrooms are tender.
- 7
Taste and adjust if necessary.
- 8
Finish with white pepper if desired.
- 9
Garnish with coriander or spring onion before serving.
Light · Savory · Umami · Citrusy · Comforting
The oyster mushroom absorbs the chicken and Ngam Ngov broth while adding natural umami without overpowering the preserved lime.