Name: Cambodian Lemongrass Chicken Soup
Prep time: 55 min
Cook time: 55 min
Yield: 4
Ingredients: Chicken broth - 4 cups; Lemons, zested and juiced - 2; Garlic, minced - 1 head; Lime, zested and juiced - 1; Whole black peppercorns - 10; Soy sauce - 1 teaspoon; Fresh ginger, peeled and thinly sliced - 1 (1/2 inch) piece; Fish sauce - 4 dashes; Dried red chile pepper - 1; Lemongrass, trimmed - 4 stalks; Water - 4 stalks; Cubed cooked chicken - 8 ounces; Green onions, thinly sliced - 6; Carrot, cut into matchsticks, or to taste (Optional) - 1; Thinly sliced cabbage, or to taste (Optional) - 1 cup; Mung bean sprouts, or to taste (Optional) - 1 cup; Dried Chinese mushrooms, or to taste - 2 ounces; Chopped cilantro - 3 tablespoons; Chopped Thai basil - 3 tablespoons; Chopped mint - 2 tablespoons; Garlic chile paste, or to taste, divided - 4 teaspoons

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Cambodian Lemongrass Chicken Soup

1. Chicken broth - 4 cups

2. Lemons, zested and juiced - 2

3. Garlic, minced - 1 head

4. Lime, zested and juiced - 1

5. Whole black peppercorns - 10

6. Soy sauce - 1 teaspoon

7. Fresh ginger, peeled and thinly sliced - 1 (1/2 inch) piece

8. Fish sauce - 4 dashes

9. Dried red chile pepper - 1

10. Lemongrass, trimmed - 4 stalks

11. Water - 4 stalks

12. Cubed cooked chicken - 8 ounces

13. Green onions, thinly sliced - 6

14. Carrot, cut into matchsticks, or to taste (Optional) - 1

15. Thinly sliced cabbage, or to taste (Optional) - 1 cup

16. Mung bean sprouts, or to taste (Optional) - 1 cup

17. Dried Chinese mushrooms, or to taste - 2 ounces

18. Chopped cilantro - 3 tablespoons

19. Chopped Thai basil - 3 tablespoons

20. Chopped mint - 2 tablespoons

21. Garlic chile paste, or to taste, divided - 4 teaspoons

How to cook deliciously - Cambodian Lemongrass Chicken Soup

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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