Cambodian Lemongrass Chicken Soup Recipe

Name: Cambodian Lemongrass Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup Base:; 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 (optional); 1 cup thinly sliced cabbage, or to taste (optional); 1 cup mung bean sprouts, or to taste (optional); dried Chinese mushrooms, or to taste (optional); 3 tablespoons chopped cilantro; 3 tablespoons chopped Thai basil; 2 tablespoons chopped mint; 4 teaspoons garlic chile paste, or to taste, divided

Servings: persons

Soup Base:
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 (optional)
1 cup thinly sliced cabbage, or to taste (optional)
1 cup mung bean sprouts, or to taste (optional)
dried Chinese mushrooms, or to taste (optional)
3 tablespoons chopped cilantro
3 tablespoons chopped Thai basil
2 tablespoons chopped mint
4 teaspoons garlic chile paste, or to taste, divided

1
Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
2
Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
3
Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
4
Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
5
Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.

1027

kcal

Calories

Fat

123

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Soup Base:, 4 cups chicken broth, 2 lemons, zested and juiced, 1 head garlic, minced, and more.

Yes, Cambodian Lemongrass Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cambodian Lemongrass Chicken Soup

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