Easy Cambodian Chicken Lemon Soup

5.0 from 1 vote

Some days call for fancy food. Other days, I just want a quiet bowl of soup that feels like home.

This Easy Cambodian Chicken Lemon Soup is one of those recipes I return to again and again. It is simple. It is calm. It does not rush you. You do not need special skills or expensive ingredients. You just need a pot, some chicken, and a little patience.

This is the kind of soup we cook when someone in the house has a cold, when the weather turns cool, or when the day has been long and heavy. It smells fresh and warm at the same time. Lemongrass, lime leaves, and chicken slowly fill the kitchen with comfort.

I’m sharing this recipe the same way I learned it—by watching, tasting, and adjusting as I go. Nothing fancy. Just real food, cooked with care.

Why This Soup Always Feels Right

This soup is light, but it is not boring. It is simple, but it has deep flavor.

The lemony smell from the lemongrass wakes you up gently. The chicken makes the soup filling without being heavy. The herbs added at the end give it life and freshness.

I love this soup because it is forgiving. You can change the chicken parts. You can add more water or less. You can make it stronger or lighter depending on how you feel that day.

Most of all, it is comforting. When you sip it hot, you feel warmth spread slowly through your body. It is the kind of soup that makes you breathe a little deeper.

How This Soup Fits Into My Life

Growing up, soups like this were very normal in our home. No one called it a special dish. It was just food we cooked often.

I remember my mother standing at the stove early in the morning, bruising lemongrass with the back of her knife. That sound—soft but firm—still stays with me. The smell of galangal hitting hot water always meant something soothing was coming.

We didn’t measure much. We tasted. If it needed more salt, we added fish sauce. If it felt too strong, we added water. Cooking was calm, not stressful.

Now that I cook this soup in my own kitchen, it still feels like a quiet conversation with the past. Every pot reminds me that good food does not need to be complicated.

Ingredients You Can Actually Find

One reason I love this recipe is because the ingredients are easy to find, especially if you shop at Asian markets.

If you live near a Southeast Asian grocery store, you will find lemongrass, kaffir lime leaves, and galangal easily. If not, many stores now carry frozen versions, which work just fine for soup.

The chicken is up to you. Wings, legs, or chopped whole chicken all work. Just adjust the water so the soup doesn’t feel too thin or too strong.

This soup does not ask for perfection. It just asks that you try.

Ingredients

5 to 6 cups water (adjust based on amount of chicken)
Chicken pieces (legs, wings, or chopped whole chicken)
1 stalk lemongrass, cut in half and bruised
3–4 kaffir lime leaves, torn
3 cloves garlic, smashed and minced
1 piece galangal, bruised
1 packet wonton soup mix (optional)
Fish sauce or salt, to taste
MSG (optional)

For garnish and serving:

Saw tooth coriander
Cilantro
Green onion
Lime juice
Thinly sliced cucumber (optional)
Minced chilies mixed with fish sauce

Why These Ingredients Matter

Chicken – Gives the soup body and natural sweetness
Lemongrass – Adds fresh lemon aroma without sourness
Kaffir lime leaves – Bring a sharp, clean citrus smell
Garlic – Adds warmth and depth
Galangal – Gives earthy, peppery notes
Wonton soup mix – Boosts flavor easily (optional)
Fish sauce or salt – Balances and seasons the broth
Fresh herbs – Brighten the soup right before eating

Tools You’ll Need

Large pot – For boiling and simmering the soup
Knife – To cut chicken and herbs
Cutting board – Keeps prep safe and clean
Ladle – For serving hot soup

Cooking This Soup, Slowly and Calmly

Start by filling your pot with water. Add the lemongrass, kaffir lime leaves, garlic, and galangal. Turn the heat on and let it come to a gentle boil.

As the water heats up, the kitchen will start to smell fresh and clean. This part is important. Let the herbs boil for a couple of minutes before adding the chicken. This helps build the flavor.

When you add the chicken, lower the heat slightly. Let it cook until the chicken is fully done. Wings cook faster than legs, so just keep an eye on it.

Once the chicken is cooked, season the soup. Add fish sauce, salt, MSG, or wonton soup mix if using. Taste and adjust slowly.

Turn off the heat. The soup is ready when it smells inviting and tastes balanced.

Step-by-Step Directions

Add water, lemongrass, kaffir lime leaves, garlic, and galangal to a pot
Bring to a boil and cook for 2 minutes
Add chicken pieces
Cook until chicken is fully done
Season with fish sauce, salt, MSG, or wonton soup mix
Turn off heat
Serve hot with herbs, lime juice, and cucumber

Tips for the Best Flavor

Bruise lemongrass and galangal well to release aroma
Do not rush the boiling step at the beginning
Taste before adding more salt
Add herbs only at serving time
Use fresh lime juice, not bottled

Simple Variations You Can Try

Use chicken breast for lighter soup
Add mushrooms for extra texture
Skip wonton soup mix for a cleaner taste
Add chili oil if you like heat

How I Like to Serve It

With hot jasmine rice
As a light lunch on cold days
Alongside grilled fish or vegetables
With extra herbs on the side

Storing Leftovers

Store in the fridge up to 3 days
Reheat gently on the stove
Add fresh herbs again when serving
Do not boil too hard when reheating

Final Thoughts From My Kitchen

This Easy Cambodian Chicken Lemon Soup is not just food to me. It is comfort, memory, and care in a bowl.

If you enjoy simple soups, you might also like my Khmer Lemongrass Chicken Soup and Khmer red chicken curry, which are both gentle and beginner-friendly. I also learned a lot about balancing herbs from Serious Eats, which helped me understand flavors better.

I hope this soup brings you warmth, whether you are cooking for yourself or someone you love. Take your time. Taste as you go. And trust your hands.

Thank you for cooking with me today.

Frequently Asked Questions

Q: Can I use frozen lemongrass?

A: Yes, frozen lemongrass works well for soup.

Q: Is this soup sour?

A: It is aromatic, not sour. Lime juice is added lightly at the end.

Q: Can I skip galangal?

A: Yes, but it adds depth if you have it.