Angkor Cambodian Food

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3 tablespoons coconut oil

1 ounce (3 tablespoons) California chili powder

1 can (13.5 oz) coconut milk

3 ounces Angkor Lemongrass Paste (½ jar)

½ teaspoon salt

¾ pounds of chicken thighs (1” cubes)

2¼ cups water

8 ounces pineapple (½” cube)

1 ounce of kale (bite size)

2 ounces of Thai basil

Serving Suggestions

Serve with toasted baguette, steamed rice or soba noodles.

Creamy Pineapple Soup

Somlaw Machu Ktees Manaws

Healthy and creamy with natural sweet and sour from pineapple, it's no wonder that pineapple soup is comfort food. Despite it's beautiful deep red color, this popular soup is not spicy.


Heat chili powder in coconut oil on medium heat, stir until oil turns red.  Add 4 tablespoons of coconut cream (the top portion of the coconut milk), stir until the coconut cream becomes translucent and the mixture is bubbling.  Add in lemongrass paste and salt, continue cooking until it begins to boil.

Add chicken and sauté until meat is evenly seared.  Add ¼  cup of water, mix well, reduce heat, and simmer for 8-10 minutes, until meat is cooked, stir halfway through .  Turn heat on high, add water, put lid back on, and bring it to rolling boil.  Add in pineapple, bring to boil.  Add coconut milk, bring to soft boil.  Add kale, stir, turn off the heat add in basil.





Authentic Cambodian

6 servings




40 min (15 min prep)