Cambodian Lemongrass Chicken Soup

Chicken, vegetables, and fresh herbs are simmered in an aromatic lemongrass broth in this Cambodian soup recipe perfect for a weeknight.

• Preparation Time: 55 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 30 mins
• Calories: 273 Calories

Ingredients

• water
• 4 cups chicken broth
• 6 green onions, thinly sliced
• 1 teaspoon soy sauce
• 10 whole black peppercorns
• 1 dried red chile pepper
• 1 lime, zested and juiced
• 1 head garlic, minced
• 8 ounces cubed cooked chicken
• 3 tablespoons chopped cilantro
• 2 lemons, zested and juiced
• 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
• 4 dashes fish sauce
• 4 stalks lemongrass, trimmed
• 2 ounces dried Chinese mushrooms, or to taste
• 3 tablespoons chopped Thai basil
• 2 tablespoons chopped mint
• 4 teaspoons garlic chile paste, or to taste, divided
• 1 carrot, cut into matchsticks, or to taste
• 1 cup thinly sliced cabbage, or to taste
• 1 cup mung bean sprouts, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.