Seafood Rice Soup


A soup for any time of the day full of nutritional goodness and rich in Cambodia’s favourite two ingredients of fish and rice. Serve as a starter or main meal.



  • 50g fresh squids
  • 50g fresh prawns
  • 4 table spoons jasmine rice
  • 1 table spoon vegetable oil
  • 3 chopped cloves of garlic
  • 1 chopped carrot
  • 3 oyster mushrooms
  • 1 tee spoon palm sugar
  • 1 tee spoon salt
  • 700ml water


Cooking method:

Heat pan & add oil until hot & then add garlic & fry until golden brown. Add rice, sugar, salt, water & bring to the boil. Once boiled add the carrot & seafood & leave to cook for another 3-5 minutes.

Now add the oyster mushrooms (tear mushrooms into strips by hand) & stir into the soup. Leave to cook for another 5 minutes.

Remove pan from the heat & pour into serving bowls. Sprinkle a pinch of black ground pepper into each bowl of soup.


(Serves 2 people)


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