Cambodian Chicken Lemon Soup with Lemongrass and Herbs
Cambodian chicken lemon soup is what I make when the weather turns cool or when someone in the house needs a gentle, warming meal. The broth stays clear and light, but it carries the clean perfume of lemongrass, the piney warmth of galangal, and the floral citrus of kaffir lime leaves. Fresh lime juice and torn herbs go in at the end, so every spoonful tastes bright and alive. It is simple home cooking — no complicated steps, just a pot, a little patience, and a bowl of rice on the side.
What You Need
Most of the flavor in this soup comes from aromatics rather than long simmering. Bruised lemongrass, torn kaffir lime leaves, smashed garlic, and a piece of galangal build a fragrant base in just a few minutes. Chicken pieces make the broth savory and filling; legs and wings give the most flavor, while chopped whole chicken works too. Fish sauce brings salt and depth, and the optional wonton soup mix adds a gentle savory note. If you are new to these ingredients, our Cambodian ingredients guide explains lemongrass, galangal, and kaffir lime leaves and how they are used in Khmer cooking.
At the end, fresh herbs, lime juice, and cucumber keep the bowl fresh. Saw-tooth coriander and cilantro add a green, herbal lift, while green onion brings a milder onion note. A small bowl of fish sauce with minced chilies goes on the table for anyone who wants extra salt and heat.
Equipment
- Soup pot: To bring the water and aromatics to a boil and simmer the chicken until it is cooked through.
- Chef’s knife: To cut the lemongrass, smash the garlic, and bruise the galangal.
- Cutting board: To prepare the lemongrass, garlic, galangal, cucumber, and fresh herbs.
- Measuring cups: To measure the water for the broth.
- Measuring spoons: To measure fish sauce or other seasonings if you prefer to measure rather than taste as you go.
- Wooden spoon: To stir the soup and move the chicken pieces while they simmer.
- Ladle: To transfer the hot soup and broth into serving bowls.
- Small bowl: To mix the minced chilies and fish sauce for the table.
- Instant-read thermometer: To check that the chicken has reached a safe internal temperature.
How to Make Cambodian Chicken Lemon Soup
Step 1: Build the aromatic broth
In a soup pot, combine 5 to 6 cups of water, the bruised lemongrass, torn kaffir lime leaves, smashed garlic, and bruised galangal. Bring to a boil over medium-high heat and let it bubble for 2 minutes. This short boil releases the aroma without making the broth bitter.
Step 2: Add the chicken and simmer
Add the chicken pieces to the pot. Lower the heat to a gentle simmer and cook until the chicken is done. The time depends on the cut: wings and small pieces cook faster, while larger legs or bone-in pieces take longer. The chicken is safe when the thickest part reaches 165°F (74°C) on an instant-read thermometer.
Step 3: Season the broth
When the chicken is cooked, season the soup with fish sauce, the optional wonton soup mix, and salt or MSG to taste. Start with a small amount, stir, and taste. The broth should be savory and lightly salty, not heavy. If you want a deeper savory note, add a little more fish sauce before reaching for extra salt.
Step 4: Finish and serve
Turn off the heat. If you like, remove the lemongrass, galangal, and lime leaves before serving. Taste the broth one more time and adjust. Serve hot with rice, fresh herbs, cucumber slices, and a small bowl of fish sauce with minced chilies.
Cooking Tips
Bruise the lemongrass with the back of a chef’s knife or the flat side of a cleaver. This opens the fibers so the citrus oil can escape into the broth.
Tear the kaffir lime leaves instead of slicing them. Tearing releases more aroma, and the leaves are easy to remove later if you prefer a cleaner bowl.
Keep the soup at a gentle simmer. A hard boil can make the broth cloudy and toughen the chicken.
Add lime juice to individual bowls, not the whole pot. This keeps the leftover soup from losing its fresh taste.
If the broth tastes flat, add a little more fish sauce before adding salt. Fish sauce brings both salt and savory depth.
How to Serve
Ladle the soup into bowls and serve it with steamed jasmine rice. Put the fresh herbs, cucumber, lime wedges, and chili-fish sauce on the table so everyone can add what they like. In a Cambodian home, soup is often part of a larger meal with rice and another dish. Our guide to Cambodian soup family meals explains how soup anchors the table, but a big bowl of this soup with rice is a satisfying meal on its own.
For another fragrant chicken soup, try our Khmer lemongrass chicken soup. It has a similar clean, aromatic broth and comes together with simple ingredients.
Recipe Notes
Wonton soup mix is optional. It adds a gentle savory flavor, but the soup works without it. If you leave it out, taste the broth and add a little more fish sauce or salt.
MSG is optional. If you prefer not to use it, fish sauce and salt are enough to season the broth.
The amount of water depends on the chicken. Start with 5 cups and add more if the broth tastes too strong or if you are using a larger amount of chicken.
For a clearer broth, skim the surface gently during simmering.
Frequently Asked Questions
Can I use chicken breast?
Yes. Breast meat cooks faster than legs or wings, so check it early with an instant-read thermometer. Remove the breast pieces as soon as they reach 165°F (74°C) so they do not overcook.
How do I know when the chicken is done?
The safest way is to check the thickest part of the chicken with an instant-read thermometer. Poultry should reach 165°F (74°C). If you do not have a thermometer, cut into the thickest piece and make sure the meat is no longer pink and the juices run clear.
Can I make this soup ahead?
The broth can be made a day ahead and stored in the refrigerator. Reheat it gently on the stove, then add fresh herbs and lime juice just before serving so they stay bright.
How long do leftovers last?
Store leftovers in a covered container in the refrigerator for 3 to 4 days. Reheat gently on the stove until steaming hot.
Is this soup gluten-free?
It depends on the wonton soup mix. The other ingredients are naturally gluten-free, but the mix may contain wheat. Check the label or leave the mix out and season with fish sauce or salt instead.
Can I skip the wonton soup mix?
Yes. Use a little extra fish sauce or salt to season the broth. The soup will still have plenty of flavor from the lemongrass, galangal, garlic, and kaffir lime leaves.
Final Thoughts
This soup is a good example of how Cambodian cooking builds flavor without heavy sauces or long ingredient lists. The aromatics do most of the work, and the fresh herbs and lime at the end keep the broth light. Once you have made it a few times, you will likely stop measuring and start tasting — adding a little more fish sauce, a squeeze more lime, or an extra handful of cilantro. That is exactly how it is meant to be cooked. If you enjoy light chicken soups, our tofu chicken soup is another gentle recipe to try next.
Easy Cambodian Chicken Lemon Soup
4
servings10
minutes40
minutes220
50
minutesClear, fragrant chicken broth seasoned with fish sauce and finished with lime juice, cucumber, and fresh herbs. Simple home cooking that comes together in one pot.
Ingredients
5 to 6 cups of water (do adjust water to your chicken)
1 stalk of lemongrass cut in half and bruises in the back of the big knife
3 to 4 kaffir lime leaves torn to pieces
3 cloves garlic smash then mince
1 piece galangal bruises
1 package wonton soup mix (this is optional but makes soup taste good)
Fish sauce or salt and MSG to flavor your soup
- Herbs to garnish the bowl
Saw tooth coriander
Cilantro
Green onion
Lime juice
Thinly slice cucumber (this is optional but it is good)
Fish sauce if needed
Minced Chilies to go with fish sauce
Directions
- In a pot add lemongrass, kaffir lime, garlic, and galangal water bring it to a boil for 2 minutes
- Then add chicken part to it cook until the chicken is done depending on what part of chicken you use
- Now add fish sauce, wonton soup, salt or MSG to the soup according to your taste.
- Turn the heat off when chicken is cooked
Equipment
Large Soup PotCheck product details
Cutting boardCheck product details
- Soup ThermometerCheck product details
Measuring Spoons & CupsCheck product details
Recipe Video
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 4
- Calories: 220kcal
- Fat: 7g
- Saturated Fat: 3.3g
- Cholesterol: 1mg
- Sodium: 1035mg
- Potassium: 175mg
- Carbohydrates: 34.5g
- Net Carbs: 33.2g
- Fiber: 1.3g
- Sugar: 1.5g
- Protein: 5.1g
- Vitamin A: 9.8mcg
- Vitamin C: 11mg
- Calcium: 38mg
- Iron: 2mg
- Vitamin E: 0.8mg
- Vitamin K: 21.7mcg
- Thiamin: 0.7mg
- Riboflavin: 0.1mg
- Niacin: 2mg
- Vitamin B6: 0.1mg
- Vitamin B12: 0.1mcg
- Folate: 59.3mcg
- Pantothenic Acid: 0.2mg
- Phosphorus: 65mg
- Magnesium: 24mg
- Zinc: 1mg
- Selenium: 5mcg
- Copper: 0.2mg
- Manganese: 0.5mg
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