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.
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
Ingredients
- 500 gchicken thigh
- 250–300 goyster mushroom
- 1litre water
- 2 tbspfish sauce
- White pepperoptional
- Coriander or spring onion ( garnish)optional
Method
- 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.