Fish Soup Recipe from Cambodia

This Cambodian fish soup recipe, also known as Amok in Cambodia, is a delicious soup made with cod and coconut cream. The soup gets much of its flavor from the fresh herbs in this recipe, including fresh cilantro and fresh mint. The best way to serve this fish soup (for looks and for taste) is with a beautiful, hearty dollop of coconut cream on top. MMM! Enjoy! 

Okay, I know. “Fish soup” isn’t the most appealing thing in the world to call this recipe. In fact, I really wanted to call this fish soup its true, authentic name in Cambodian, which is “Amok”. Unfortunately, the people of the interwebs aren’t searching for “amok” on Google, but they are searching for “fish soup.” So, here we are. A very un-pretty name for an actually very delicious meal! 

What is Amok? 

This Cambodian Amok is a very popular dish in Cambodia. Many times it is cooking in a bowl made of banana leaves, and the fish is steamed until the liquid that surrounds it turns the fish into a custard. This can be enjoyed with fish, as it is here, or with chicken or other seafood. 

Amok is one of the most popular dishes in all of Cambodia. Each Cambodian grandmother has their own special way to make this dish, each of which doesn’t live up to anyone else’s grandma.

Every restaurant in Cambodia also serves this dish. Not only is it a delicious, widely popular meal, but it’s also easy to make at home.

Fish Soup with Coconut Milk

This fish soup, or amok, is made with coconut milk. That means that it is dairy free and perfect for pescatarians! It is also Whole30 compliant. Wowwee! Delicious AND healthy. What a perfect meal 😉 

Which Fish is Best to Use? 

Good question! I really liked making this fish soup with cod, mostly because it’s a fish that is familiar to me. Cod is easy to find and easy to cook.

If you’d prefer, you can also make this soup with catfish or snapper. Any fresh water fish that is a bit on the tougher side will work. 

How Long will this Fish Soup Last in the Fridge? 

I tend to be a bit conservative in my recommendations of how long fish will keep in the fridge. A safe bet is that your fish soup will last about 3-4 days in the fridge as long as it is covered and kept cool.

In order to heat up the leftovers, you can microwave them, but my ultimate suggestion is to heat them up on the stove again! 

What Ingredients are in this Fish Soup Recipe? 

  • Olive oil
  • Lemon zest
  • Lime zest
  • Fresh mint
  • Fresh cilantro
  • Garlic
  • Turmeric
  • Coconut milk 
  • Fish sauce 
  • Brown sugar
  • Cod, or another freshwater fish  

How to Make this Fish Soup

Salt and pepper the cod 

Coat the bottom of a sauce pan in olive oil 

Add the zests, garlic, mint, cilantro, and turmeric and cook until fragrant

Stir in coconut milk, fish sauce, and brown sugar and allow to cook for 10 minutes

Add cod and allow to cook for another 10 or so minutes, until cod is cooked all the way through. 

Serve with coconut cream. 

Enjoy! 

Pinterest graphic for amok

How does this Fish Soup Recipe compare to Authentic Amok? 

To be fair, this fish soup recipe is very similar to amok from Cambodia, but it’s not completely the same. First off, amok is made in banana leaf bowls, and when you steam it, the liquid in the fish soup recipe is meant to turn into a custard consistency. This recipe does not truly ever reach that custardy consistency, and instead stays pretty liquid-y!

In Cambodia, this recipe is also made with some ingredients that are more difficult to find in western grocery stores, so I made replacements wherever possible. For example, I replaced the lemongrass in this recipe with lemon and lime zest! 

Well, that’s about everything you need to know about making this amok or fish soup recipe from Cambodia! If you really liked this recipe and want to try more fish recipes from The Foreign Fork, you can also check out these recipes for: 

And, as always, if you make this recipe, don’t forget to take a photo and post it on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork! Thanks for stopping by and I will see you soon! 

Cambodian Fish Soup Recipe

Cambodian fish soup, also known as Amok in Cambodia, is a delicious soup made with cod and coconut cream. The soup gets much of its flavor from the fresh herbs in this recipe, including fresh cilantro and fresh mint. The best way to serve this fish soup (for looks and for taste) is with a beautiful, hearty dollop of coconut cream on top. MMM! Enjoy!

Course Soup
Cuisine cambodian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings

Ingredients

  • Olive oil
  • Zest of one lemon
  • Zest of one lime
  • 2 Handfuls of mint and cilantro together chopped
  • 2 tsp chopped garlic
  • ½ tsp powdered turmeric
  • 1 can coconut milk
  • 2 tsp fish sauce
  • ½ tbsp brown sugar
  • 1 lb cod cut into cubes

Instructions

  1. Salt and pepper your cod
  2. Coat the bottom of a large sauce pan in olive oil
  3. Add the zests, garlic, mint, cilantro, and turmeric and cook, stirring until fragrant
  4. Add coconut milk, fish sauce, and brown sugar and allow to cook for 10 minutes
  5. Add cod and allow to cook for another 10 or so minutes, until cod is cooked all the way through.
  6. Serve with coconut cream.
  7. Enjoy! Leave a review on this post letting me know what you think!

Recipe Notes

Traditional Amok is steamed in banana leaves. It sometimes takes the texture of custard. This amok has similar ingredients to traditional Cambodian amok, but has a different cooking style and, therefore, a different texture. In my opinion, this version is best served over rice.

Recipe copyright The Foreign Fork. For educational or personal use only. 

Steak Stir Fry Recipe (Loc Lac from Cambodia)

Close up vertical image of steak stir fry with white rice

This Steak Stir Fry recipe comes from Cambodia and is called Loc Lac. It is made with chip steaks and a delicious stir fry marinade that brings so much flavor to the dish. This Steak Stir Fry recipe (Loc Lac) can be served with rice or on a bed of lettuce, tomatoes, and cucumbers.

Steak Stir Fry, or Loc Lac, is a really delicious recipe from Cambodia. Traditional Loc Lac is only beef with a stir fry marinade on it, which is then served on rice or a bed of lettuce and tomatoes. This recipe would also, however, be delicious with broccoli! I think I’m going to try this the next time I make this Loc Lac beef from Cambodia.

Which Steak for Stir Fry?

It took me a while to figure out what steak to use for this Steak Stir Fry recipe, but Momma Foreign Fork really came in handy when she mentioned chip steaks. I went to the Italian specialty grocery store down the street from my house and they had fresh chip steaks just waiting for me to take home to make Steak Stir Fry. Chip steaks should be available at most beef markets or butchers.

Chip steaks, also known as sizzle steaks, are a thin cut of beef that is shaved from the bottom round cuts of beef. It is also made from loins these days. Chip steaks are most well known for their role in the great Philly Cheese Steak. They cook quickly (like 5 minutes), but stay tender and absolutely delicious!

Steak Stir Fry

What’s in this Steak Stir Fry recipe?

  • Chip Steak
  • Soy Sauce
  • Oyster Sauce
  • Limes
  • Paprika
  • Ginger
  • Brown Sugar
  • Sesame Oil
  • Garlic
  • Cornstarch
  • Green Onions

For full recipe measurements and instructions, check the recipe card at the end of this post!

How to Cook the Steak Stir Fry Recipe

Cut the chip steaks into thin strips, and then cut the strips in half.

In a large bag, combine the soy sauce, oyster sauce, lime juice, paprika, ginger, and brown sugar with the chip steaks. Allow the chip steaks to sit in this marinade for at least 30 minutes but up to overnight.

Heat sesame oil in a frying pan over medium-high heat.

Add the garlic and allow to sizzle for a few minutes. Then pour the entire contents of your plastic bag into the frying pan, including the beef and all of the marinade.

Sir the chip steaks until they brown on both sides. The chip steaks are so thin that the minute they brown on each side, they’re ready to eat. If you cook them much longer than that, they will begin to toughen.

Once they brown, mix the cornstarch with a little bit of water and add it into the pan. Continue stirring the beef until the sauce starts to thicken from the cornstarch. Once the sauce is thick, remove the Steak Stir Fry from the pan and serve.

Pinterest Image for Steak Stir Fry

Serving your Loc Lac

Traditional Loc Lac is served over a bed of lettuce, tomatoes, and cucumbers, but this would also be delicious over a bed of rice. In Cambodia, Loc Lac is often also served with a lime dipping sauce on the side and normally with a fried egg on top. Adding these elements to the top of your Loc Lac is a delicious way to take your dish to the next level.

Serving with Noodles

If you want an even more outlandish way to serve this loc lac, you can do what Momma Foreign Fork did last week. I walked downstairs during lunch time to talk to her, and there she was with my Steak Stir Fry sitting on top of a bowl of spaghetti noodles… Apparently the lady knows what she’s doing, though, because that ish was DELICIOUS.

It’s not traditional in any way, shape, or form…. But it WAS yummy lol.

If you liked this Steak Stir Fry Recipe (Loc Lac), make sure to also check out:

If you make this recipe, make sure to post a photo on Instagram or Facebook with the hashtag #TheForeignFork and tag @TheForeignFork! And don’t forget to keep stopping by for more recipes from each country in the world.

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Steak Stir Fry Recipe

This Steak Stir Fry recipe comes from Cambodia and is called Loc Lac. It is made with chip steaks and a delicious stir fry marinade that brings so much flavor to the dish. This Steak Stir Fry recipe (Loc Lac) can be served with rice or on a bed of lettuce, tomatoes, and cucumbers.

Course Main Course
Cuisine asian, cambodian
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour
Servings 4 servings

Ingredients

Marinade

  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • Juice of 1 lime
  • 1/3 tsp Paprika
  • 2 tbsp water
  • 1 inch ginger peeled and grated
  • 2 tsp brown sugar
  • 1 Lb Chip steaks Cut into strips

Cooking

  • 2 tbsp sesame oil or any other oil if you have that instead
  • 1 tsp garlic
  • 2 tsp cornstarch
  • 1 tbsp water
  • Juice of another half of a lime
  • 2 stalks of green onion chopped

Instructions

  1. Mix all of the marinade ingredients together and leave them in a plastic bag with the steak for at least an hour.
  2. After the meat is done marinating, heat a medium-sized pan over medium heat.
  3. Fry the garlic in the oil, then add the meat and extra marinade to the pan.
  4. Cook until the beef is cooked almost entirely, about 5-7 minutes.
  5. In a separate, small bowl, mix tsp of cornstarch with 1 tbsp of water.
  6. Pour into the pan and continue stirring over medium heat.
  7. When the sauce has thickened squeeze another half of a lime on the loc lac and garnish with green onion. Stir for a minute more.
  8. Plate over lettuce, tomatoes, cucumbers, and with a side of rice if desired. Enjoy!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 

Iced Coffee Recipe from Southeast Asia

two cups of thai iced coffee

This Iced Coffee recipe is special because it’s made with a secret ingredient that is very popular in Southeast Asia– sweetened condensed milk! This drink is enjoyed often in Cambodia, but is so popular that it’s often called Thai Iced Coffee! It is made with one three ingredients (one of which is ice) and is the perfect way to liven up your morning brew.

I’m not really a coffee gal. Every now and again, I’ll get a chai latte from Biggby Coffee (a Michigan-based coffee chain that is the only thing I can stomach). It makes me feel warm and cozy and happy! It’s a treat for me on Fridays, mostly because I can’t taste all of that icky caffeine that’s inside. But normal coffee? Nah. 

The reason I don’t really like normal coffee is because it’s so bitter. I loooove sweet things, so drinking something so bitter is not the ideal way to start my day. The only time I can drink true coffee is when I add so much cream and sugar that it basically just becomes hot ice cream instead of a cup o’ joe (would you like some coffee with your sugar? LOL). 

Is This the Same as Thai Iced Coffee?

That’s why this Iced Coffee Recipe with Sweetened Condensed Milk is the PERFECT iced coffee recipe for me. Not only is this recipe famous in Cambodia, but it is well known across all of Southeast Asia. In fact, putting sweetened condensed milk in your iced coffee is often referred to as Thai Iced Coffee. Though, of course, they drink it in Cambodia as well.

two cups of thai iced coffee

Iced Coffee Recipe with Condensed Milk

Sweetened condensed milk is cow’s milk with all of the water removed and extra sugar added in. The result is a beautifully syrupy, thick, rich and downright delicious addition to your coffee. 

Adding the sweetened condensed milk means that you don’t need to add cream or sugar to your coffee, because this addition is sweet and creamy enough to supplement everything!

Making this Iced Coffee Recipe with a Blender 

When I made this recipe, I simply scooped a few spoonfuls of sweetened condensed milk into this cup of coffee and mixed it up by hand. However, if you really want your milk to be incorporated well, you can always put everything together in a blender! This is quick and easy, and a great way to make multiple servings at once. 

What is in this Iced Coffee Recipe?

  • Coffee, brewed to your liking
  • Sweetened condensed milk 
  • Ice cubes

For full ingredient measurements, scroll to the recipe card at the bottom of this post 

single mug of Thai iced coffee

How to Make this Iced Coffee Recipe 

Easy peasy! All you need to do is make the coffee to your liking, spoon some sweetened condensed milk into each glass, mix, and add four ice cubes. It doesn’t get much simpler than that, does it? I think not. 

Also, as I mentioned above, you can always put the coffee and sweetened condensed milk together in a blender to get a more well-mixed final product. 

Well… that’s all! What a fun way to switch up your coffee in the morning and get a taste of the deliciousness that comes from other countries! Thanks for stopping by to read about my post today. If you liked this drink recipe you’d might also like this: 

And, as always, if you liked this recipe, don’t forget to leave a comment on this post letting me know what you thought 🙂 Have a great weekend everyone! And don’t forget to stop by next week for more delicious recipes from Cambodia. 

Pinterest graphic for thai iced coffee
two cups of thai iced coffee
4 from 1 vote
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Iced Coffee Recipe with Sweetened Condensed Milk

This Iced Coffee recipe is special because it's made with a secret ingredient that is very popular in Southeast Asia– sweetened condensed milk! This drink is enjoyed often in Cambodia, but is so popular that it's often called Thai Iced Coffee! It is made with one three ingredients (one of which is ice) and is the perfect way to liven up your morning brew.

Course Drinks
Cuisine cambodian
Cook Time 10 minutes

Ingredients

  • 6 cups water
  • 3 heaping tbsp coffee grounds
  • 1/4 cup sweetened condensed milk more or less to taste
  • ice cubes

Instructions

  1. Brew the coffee to your liking. Pour into 2-3 individual mugs

  2. Add 2-3 tbsp of sweetened condensed milk to each mug and mix to combine. Add in ice cubes. Enjoy!

  3. You can also add coffee and sweetened condensed milk to a blender and blend all ingredients together.

  4. Leave a comment on this post letting me know what you thought of the recipe Thank you!

Recipe Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 


Shrimp Stir Fry with Noodles

This Shrimp Stir Fry with Noodles from Cambodia is ready in about 10 minutes! It is made with special rice noodles, sesame oil, and shrimp and it is SO GOOD. Seriously, this stir fry is cozy and delicious and so freaking simple. Keep reading for the recipe.

Do you guys follow me on Instagram? If you do, YAY!! Thank you! If you don’t… hey! Whatcha doin’ man?! You’re missing all the good stuff! For example, if you don’t follow me on my Instagram you missed watching my two-day long mission to find short rice noodles, or bot gao loc. It was a true struggle finding the authentic noodles I wanted to find, but I was on a HUNT. I wasn’t stopping until I found those noodles!

Noodle Excursion to Find Bot Gao Loc Noodles

We laughed; we cried; we almost gave up; we came out victorious. I went to five different stores, but alas, we found the bot gao loc noodles. I could make these shrimp stir fry with noodles from Cambodia!

Stir fry noodles with wok

What’s in Shrimp Stir Fry with Noodles?

  • Rice noodles (or pho noodles)
  • Sesame oil
  • Soy sauce
  • Oyster sauce
  • Mung bean sprouts
  • Raw deveined, de-tailed shrimp
  • Carrot
  • Garlic

How to Make Shrimp Stir Fry with Noodles

In a separate bowl, use your hands to combine the noodles with the soy sauce and the oyster sauce.

Heat the oil and the garlic in the wok.

Add the noodles to the heated oil and stir fry until the noodles are cooked through. Remove from the wok and place in a separate bowl.

Add more sesame oil to the wok and stir fry the shrimp until cooked through.

Once cooked, add the carrots and the mung bean sprouts. Continue to stir fry about 2-3 minutes until the carrots and bean sprouts begin to soften. Add more sesame oil as necessary.

Add the noodles back into the wok and stir fry everything together for about 3 minutes, adding more sesame oil as necessary.

Enjoy!

Substitution for Noodles for this Shrimp Stir Fry with Noodles

Here’s the deal: ya’ll should NOT be going to 5 different stores just to be able to make a recipe that’s on my blog. I did that because I’m obsessed with TFF and I want everything to be authentic and, truthfully, I’m a little bit crazy. If you want to make this shrimp stir fry with noodles, make it with whatever kind of noodles you want.

A good substitute for short rice noodles (bot gao loc) are pho noodles, and I’m all for that if that’s what you want to do. I think that’s probably what I’ll do when I make these again, just because it’s easier. This recipe will still taste delicious, I can tell you that!

stir fry noodle image from far away

Finding Bot Gao Loc Noodles

If you do want to be as crazy as me, well then, hello there. We must be kindred spirits, and you MUST leave a comment so I can tell you thank you. The key to finding the Bot Gao Loc noodles is that they are in the refrigerated or freezer section of the Asian grocery store. If you’re in the dry, dehydrated noodle aisles, you’re never going to find them (I learned this the hard way, after looking at 4 stores).

Also, on my fourth stop at an Asian grocery store, I asked the cashier where he thought I could get them, and he sent me to the Thai grocery store 20 minutes down the road. This is where I ultimately found the noodles.

Thailand and Cambodia are neighbors, so it makes sense that this Thai grocery store would have different noodles than say… the Japanese or Chinese market.I actually didn’t even know that the Thai market existed near my house, so this was a great find for future reference!

pinterest image for stir fry noodles

Cooking your Bot Gao Loc Noodles

If you make this Shrimp Stir Fry with Noodles with the Bot Gao Loc noodles, you actually don’t need to pre-cook them. You can just thaw them out and start working! That’s why this recipe is so fast J

Do you have more questions for me? Did you make this Shrimp Stir Fry with Noodles and want to tell me how you liked it? Leave a comment below! I want to hear from you.

If you liked this shrimp recipe, you might also like:

Thanks, everyone! Don’t forget to stop by next week for more recipes from Cambodia. See you soon!

shrimp stir fry with noodles and wok
5 from 1 vote
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Shrimp Stir Fry with Noodles

This Shrimp Stir Fry with Noodles from Cambodia is ready in about 10 minutes! It is made with special rice noodles, sesame oil, and shrimp and it is SO GOOD. Seriously, this stir fry is cozy and delicious and so freaking simple. Keep reading for the recipe.

Course Main Course
Cuisine asian, cambodian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 servings

Ingredients

  • 16 oz noodles can use pho as an easy-to-find substitute
  • 4 tsp soy sauce
  • 4 tsp oyster sauce
  • Sesame oil
  • 1.5 heaping cups of bean sprouts found at any asian grocery store
  • ¾ lb. shrimp raw, deveined, de-tailed
  • 1 carrot grated
  • 1 clove garlic
  • Scallions to top

Instructions

  1. In a separate bowl, use your hands to combine the noodles with the soy sauce and the oyster sauce.

  2. Heat the oil and the garlic in the wok. Add the noodles to the heated oil and stir fry until the noodles are cooked through. Remove from the wok and place in a separate bowl.

  3. Add more sesame oil to the wok and stir fry the shrimp until cooked through.

  4. Once cooked, add the carrots and the mung bean sprouts. Continue to stir fry about 2-3 minutes until the carrots and bean sprouts begin to soften. Add more sesame oil as necessary.

  5. Add the noodles back into the wok and stir fry everything together for about 3 minutes, adding more sesame oil as necessary.

  6. Enjoy! Add a review on this post to tell me what you thought of the recipe!

Recipe Notes

If you don’t have a wok, you can make this recipe in a frying pan. 

Recipe copyright The Foreign Fork. For educational or personal use only.