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Cambodian Lemongrass Chicken Soup
Cambodian Lemongrass Chicken Soup
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Prep Time:
55 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Cambodian lemongrass soup: Savory broth with chicken, veggies, and herbs - quick weeknight meal.
Ingredients:
  • 4 cups chicken broth
  • 2 lemons, zested and juiced
  • 1 head garlic, minced
  • 1 lime, zested and juiced
  • 10 whole black peppercorns
  • 1 teaspoon soy sauce
  • 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
  • 4 dashes fish sauce
  • 1 dried red chile pepper
  • 4 stalks lemongrass, trimmed
  • water
  • 8 ounces cubed cooked chicken
  • 6 green onions, thinly sliced
  • 1 carrot, cut into matchsticks, or to taste
  • 1 cup thinly sliced cabbage, or to taste
  • 1 cup mung bean sprouts, or to taste
  • 2 ounces dried Chinese mushrooms, or to taste
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped Thai basil
  • 2 tablespoons chopped mint
  • 4 teaspoons garlic chile paste, or to taste, divided
Instructions:
  • In a large pot, mix together chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper for a flavorful base.
  • Prepare lemongrass by removing tough outer stalks, halving inner stalks, and cutting into 3-inch pieces. Place in a resealable plastic bag and gently pound with a hammer to release the flavors.
  • Fill a bag with water, then transfer it to the pot. Bring the soup to a boil, then simmer for about 20 minutes until flavors meld. Strain the mixture using a small mesh strainer to remove solids. Return the strained liquid to the pot.
  • Combine the chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint in the soup. Cook over medium heat until the carrot is tender, approximately 10 minutes.
  • Add a generous spoonful of 1 teaspoon garlic chile paste to the base of each bowl before pouring the soup over it.

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