Khmer Lemongrass Chicken Soup

5.0 from 2 votes

Some soups shout with spice and heat. This one does not.

Khmer Lemongrass Chicken Soup is quiet, soft, and comforting. It smells clean and fresh. The broth is clear but full of feeling. When it is simmering on the stove, the whole kitchen feels calm, like a slow afternoon at home.

This is the kind of soup many Khmer families grow up with. It is simple. It does not need many ingredients. But when you taste it, you feel something familiar and grounding.

I want to share this recipe the way I learned it at home, slowly and kindly, like helping a friend cook for the first time.

Why This Soup Feels So Special

This soup is light, but it fills you up. It is warming, but not heavy.

The lemongrass gives a clean smell that clears your head. The ginger warms your chest. The chicken becomes soft and tender after long cooking. Every spoon feels gentle.

You do not need cooking experience to make this. If you can boil water and wait patiently, you can cook this soup.

It is also very forgiving. If you add a little more water, it is okay. If you simmer longer, it becomes even better. This soup does not rush you.

Cooking This Soup in My Own Kitchen

When I was young, this soup often appeared when someone in the house felt tired or sick. My mother would not say much. She would just put a big pot on the stove.

I remember the sound of lemongrass being bruised with the back of a knife. The sharp, green smell would rise into the air. Garlic and onion followed, then chicken. Soon, the whole house smelled like care.

Now, when I cook this soup in my own kitchen, I still feel that same quiet comfort. I skim the fat slowly. I taste the broth again and again. I let it simmer while I clean or just sit nearby.

It feels like home, even on busy days.

Ingredients You Can Easily Find

One thing I love about this soup is how simple the ingredients are. You can find most of them in Asian markets, and many are now available in regular grocery stores too.

Chicken is easy to get anywhere. Lemongrass and kaffir lime leaves are common in Southeast Asian cooking. Ginger, garlic, and onion are basic ingredients found in almost every kitchen.

Fresh herbs for garnish are flexible. You can use what you find. This soup welcomes small changes.

Ingredients

1/2 chicken, washed and cut into pieces
1/2 onion, quartered
3 cloves garlic, crushed
2 kaffir lime leaves
1 large slice of ginger
2 stalks lemongrass, cut in half and bruised
3 tablespoons fish sauce (or less salt if using salt)

Garnish (optional but recommended):

2 tablespoons fish sauce in a small bowl
1 Thai chili, thinly sliced
Juice from 1/2 lime
Cilantro
Saw leaf
Thai basil

Why These Ingredients Matter

Chicken – Gives the soup body and natural richness
Lemongrass – Adds fresh citrus aroma and calm flavor
Ginger – Warms the soup and balances the broth
Garlic and onion – Create a gentle savory base
Kaffir lime leaves – Add light floral fragrance
Fish sauce – Brings saltiness and depth
Fresh herbs – Wake up the soup at the end

Cooking Equipment Needed

Large deep pot – For simmering the soup slowly
Knife – To cut and bruise ingredients
Cutting board – For safe prep
Ladle – To serve the hot broth
Strainer – To remove solids and keep the broth clear

How the Soup Comes Together

This soup starts with patience. Everything goes into the pot together. There is no frying, no complicated steps.

You bring the water to a boil, then turn the heat down and let time do the work. The chicken releases flavor slowly. The herbs soften and perfume the broth.

As it simmers, you will see fat rise to the top. Skimming it off keeps the soup clean and light. This small step makes a big difference.

When the chicken is soft, the soup is ready to be finished gently.

Step-by-Step Directions

Place chicken, onion, garlic, ginger, lemongrass, kaffir lime leaves, and fish sauce into a large pot.
Add 6–7 cups of water.
Bring to a boil over medium-high heat for about 5 minutes.
Reduce heat and simmer gently for 1–2 hours until chicken is very tender.
Skim off any fat floating on top. Add more water if needed.
Turn off heat. Remove chicken and strain the broth.
Shred chicken meat and discard skin and spices.
Return broth to pot and bring to a gentle boil again.
Place shredded chicken into serving bowls.
Ladle hot broth over chicken.
Garnish with herbs, lime juice, and chili fish sauce if desired.

Tips for the Best Flavor

Bruise lemongrass well to release aroma
Simmer slowly, not fast
Skim fat gently for a clean taste
Taste before adding extra fish sauce
Add lime juice only at the end

Variations and Adaptations

Use whole chicken for richer broth
Add mushrooms for extra body
Use salt instead of fish sauce if needed
Add rice noodles for a light meal
Make it spicier with more chili

How to Serve It

With steamed rice
As a light lunch or dinner
With extra herbs on the side
With chili fish sauce for dipping

Storing Leftovers

Store broth and chicken separately
Keep in fridge up to 3 days
Reheat gently, do not boil hard
Add fresh herbs when serving

Final Thoughts From My Kitchen

This Khmer Lemongrass Chicken Soup is not fancy food. It is everyday food. The kind that carries memory, care, and quiet comfort.

If you enjoy gentle Khmer soups, you may also like my Cambodian Beef Loc Lac Recipe and Easy Cambodian Chicken Lemon Soup, both made with the same calm cooking style. For more background on lemongrass in Southeast Asian cooking, this guide from Serious Eats explains it beautifully.

I hope you take your time with this recipe. Let the soup simmer. Let the kitchen smell good. Let yourself enjoy the calm.

Thank you for cooking with me today.

Frequently Asked Questions (FAQs)

Q: Can I use chicken breast only?

A: Yes, but bone-in chicken gives better flavor.

Q: Can I freeze this soup?

A: Yes, freeze broth and chicken separately.

Q: Is this soup spicy?

A: No, spice is added only at serving.