Chicken with Preserved Lemon Soup

Overhead view of Cambodian chicken soup with preserved lemon and green onion in a bowl. — A light Cambodian chicken soup flavoured with whole preserved lemon.

5.0 from 1 vote

Preserved lemon does something remarkable to a pot of chicken soup. It does not just add sourness; it brings a deep, fermented tang that sinks into the broth and softens the richness of the chicken. The garlic and onion melt into the background, while the fish sauce quietly anchors everything with savoury depth. This is a light, clear soup that still manages to feel comforting.

In Cambodia, this style of sour soup is known as samlor and it is built around a clean broth rather than a thick, heavy base. The preserved lemon is the star here, and because it is already salty and sour from the jar, the seasoning stays simple. A whole chicken cut into pieces, a few aromatics, and a short simmer are really all it takes. Serve it hot with steamed rice and let the broth do the rest.

What You Need

The ingredient list is short, but each item has a job. The chicken pieces give the broth its body. The preserved lemon brings the signature sour note and a salty edge that you cannot get from fresh lemon juice. Garlic and yellow onion add a mild sweetness and aroma as they soften in the water. Fish sauce, sugar, salt, and black pepper round out the seasoning, and green onion goes in at the very end for a fresh finish.

Preserved lemons are sold in jars at Asian markets and many larger supermarkets. They are packed in brine, so you do not need to rinse them for this recipe. Just cut one whole preserved lemon in half and drop both halves into the pot. The flavour will infuse the broth as it simmers.

Equipment

Soup pot: To hold the chicken, aromatics, and water while the soup simmers. A pot with a lid helps keep the heat steady.

Chef’s knife: To cut the chicken into eight pieces and to slice the yellow onion and green onion.

Cutting board: To safely prepare the chicken and vegetables before they go into the pot.

Measuring spoons: To measure the fish sauce, sugar, salt, and black pepper.

How to Make Cambodian Chicken with Preserved Lemon Soup

Step 1: Combine the chicken, aromatics, and water

Put the chicken pieces, preserved lemon halves, garlic cloves, sliced yellow onion, and 5 cups of water into a soup pot. The garlic cloves can go in whole and unpeeled. They will soften as the soup cooks and add a gentle, mellow garlic flavour to the broth.

Step 2: Simmer until the chicken is tender

Place the pot over medium heat and bring the water to a gentle simmer. Let the soup cook until the chicken is fully tender and cooked through. The exact time will depend on the size of your chicken pieces, but a gentle simmer will keep the meat from drying out. The preserved lemon will slowly release its flavour into the broth as it cooks.

Step 3: Season the broth

Once the chicken is tender, season the soup with 1 tablespoon of fish sauce, 1 teaspoon of sugar, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir gently to combine. Taste the broth and adjust if needed. The preserved lemon is already salty, so add the fish sauce and salt a little at a time.

Step 4: Finish with green onion

Turn off the heat and scatter the chopped green onion over the top. The residual heat will soften the onion just enough to release its fresh aroma without cooking it down. Ladle the soup into bowls, making sure each serving gets some chicken and broth.

Cooking Tips

Keep the simmer gentle. A hard boil can make the chicken tough and cloud the broth.
Do not discard the preserved lemon halves before serving. They continue to release flavour as the soup sits, and they look lovely in the bowl.
If you want a slightly stronger sour note, press the preserved lemon halves against the side of the pot with a spoon to release more of their juices into the broth.

How to Serve

Serve this soup hot with steamed jasmine rice on the side. The rice soaks up the tangy broth and turns the soup into a complete meal. In Cambodia, this style of soup is often part of a larger meal with several dishes, but it works perfectly well as a light main course on its own. A small bowl of extra fish sauce or sliced fresh chilli on the table lets everyone adjust the seasoning to their taste.

Frequently Asked Questions

What does preserved lemon taste like?

Preserved lemon has a salty, sour, and slightly fermented flavour. It is much more concentrated than fresh lemon juice and adds a deep tang to soups and stews.

Can I use fresh lemon instead of preserved lemon?

Fresh lemon juice will add sourness, but it will not give the same salty, fermented depth. If you use fresh lemon, add the juice near the end of cooking and taste as you go.

How should I store leftover soup?

Let the soup cool, then transfer it to an airtight container and refrigerate for up to 3 days. The flavour often deepens overnight. Reheat gently on the stovetop.

Is this soup gluten-free?

The recipe itself does not contain gluten-containing ingredients, but fish sauce brands can vary. Check the label of your fish sauce to confirm.

Final Thoughts

This soup is a good reminder that Cambodian cooking does not need a long list of ingredients to build serious flavour. A jar of preserved lemon, a chicken, and a few pantry staples are enough to make a broth that is sour, savoury, and deeply satisfying. It is the kind of soup to make when you want something light but still full of character. Serve it with rice, keep the simmer gentle, and let the preserved lemon do its work.