Recipe: Cambodian-Style Large Shrimp Soup

Name: Cambodian-Style Large Shrimp Soup
Prep time: 30 min
Cook time: 20 min
Total time: 770 min
Yield: 6 servings
Ingredients: 1 beautiful salmon head cut in half; 12 large prawns with the small intestine removed; 50 g (1.75 oz) of untreated rice; 3 cloves of garlic peeled, degerminated and crushed; crushed pepper; 1 carrot peeled and sliced (for broth); 6 cl (0.3 cup) fish sauce (Nuoc Mâm); 2 sand carrots peeled and cut into small dice; 3 or 4 sliced Swiss chard leaves; fine salt and coarse sea salt; 1 tablespoon of caster sugar; mint leaves and edible flowers

By chef patrick Asfaux 4.6/5 (13 reviews) · 🍳 23 made it

Prep 30 min

Cook 20 min

Rest 12h

Total 12h50

Servings 6 serv.

This recipe that I transcribed was sent to me by one of my friends Moncheang Chea, a chef and restaurateur of Cambodian origin settled in Toulouse, member like me of the prestigious Culinary Academy of France

Ingredients for 6 servings

Adjust for

servings

1 beautiful salmon head cut in half
12 large prawns with the small intestine removed
50 g (1.75 oz) of untreated rice
3 cloves of garlic peeled, degerminated and crushed
crushed pepper
1 carrot peeled and sliced (for broth)
6 cl (0.3 cup) fish sauce (Nuoc Mâm)
2 sand carrots peeled and cut into small dice
3 or 4 sliced Swiss chard leaves
fine salt and coarse sea salt
1 tablespoon of caster sugar
mint leaves and edible flowers

Step-by-step directions

1 The day before
Prepare the broth in a large pot, place the ½ salmon heads, the sliced carrot, garlic, a little coarse sea salt, a little crushed pepper, moisten with 3 liters (3.2 qt) of water, then bring to a boil, add the rice and cook for 6 minutes, add a little sugar and fish sauce while remembering to remove the impurities rising to the surface, then turn off the heat, cover and leave covered until the next day.
The Next Day 30 minutes before serving
cook the vegetables (carrots and Swiss chard leaves) in a little juice, keeping them crispy, then in another pot pour the rest of the juice, cook your prawns (just bring to a boil) and put back in your soup then taste it (salty sweet).
Serve in hot deep plates a little soup
the small vegetables then the prawns and add at the last moment a few drops of lime juice.
Decorate with mint leaves and small edible flowers.