The Wantan soup is traditionally Chinese, but very often consumed in Cambodia. This light soup’s ingredients are: minced meat, light soy sauce, sesame oil and spring onion. The noodle soup is common, as noodles are ingredients found in all kind of meals; this soup is prepared with shrimps (or just the shells), crab, cucumber, scallions and spiced with garlic and ginger. Other soup types may include the Angkor Vegetable Soup, Asparagus Sheaves Kambu, Noom Pachok (normally eaten for breakfast in Cambodia, but westerners would probably consider it lunch or dinner food). In general, Cambodian soups are nutritious and refreshing at the same time, while still leaving enough room for the main course.

All items (10)

Community content is available under CC-BY-SA unless otherwise noted.