Khmer Lemony Fish Soup

5.0 from 2 votes

Some Cambodian soups are bold and spicy. This one is quieter. Khmer lemony fish soup is a clear, gentle bowl built on fresh fish, lemongrass, and rice, and it is the kind of food many Khmer families cook when they want something warm and simple.

The broth gets its aroma from a bundle of lemongrass and its body from rice that softens into the liquid. Fresh herbs and a squeeze of lime go in at the end, so the soup stays bright. It is a good first Cambodian soup to cook at home because the method is short and the ingredients are easy to find. If you enjoy lemongrass in soup, you may also like our Khmer lemongrass chicken soup for another gentle, aromatic bowl.

What You Need

This soup uses a whole fresh fish cut into chunks. Basa, catfish, and snakehead all work, and each gives a slightly different texture. The rice is uncooked jasmine rice, which thickens the broth naturally as it simmers. Lemongrass goes in whole and tied so it can be lifted out easily. The seasonings are simple: fish sauce, a little sugar, and black pepper. Fresh green onion, chili, basil, coriander, and lime finish the pot.

Fish is a nutritious base for a light meal, and the FDA offers guidance on choosing fish as part of a healthy diet.

Equipment

Soup pot: To simmer the fish, rice, lemongrass, and water until the rice is tender.
Chef’s knife: To cut the fish into chunks and chop the green onion, chili, and herbs.
Cutting board: To prepare the fish and fresh ingredients safely.
Measuring cups: To measure the water and chopped herbs.
Measuring spoons: To measure the sugar, fish sauce, and black pepper.
Wooden spoon: To stir the soup often as the rice cooks.
Ladle: To serve the soup and broth into bowls.

How to Make Khmer Lemony Fish Soup

Step 1: Put the Fish, Rice, and Lemongrass in the Pot

Put the fish chunks, rinsed rice, tied lemongrass bundle, and water into a large soup pot. Set the pot over medium heat. Cook until the rice is tender, stirring often so the rice does not stick to the bottom.

Step 2: Season the Broth

When the rice is soft and the fish is cooked through, season the soup with sugar, fish sauce, and black pepper. Stir gently and taste. The broth should be lightly salty and slightly sweet.

Step 3: Finish with Herbs and Serve

Top the soup with chopped green onion, chili pepper if using, and the mixed herbs. Ladle it into bowls and serve hot with rice. Squeeze fresh lime juice into your bowl at the table, to your own taste.

Cooking Tips

Stir the pot often while the rice cooks. Jasmine rice releases starch, and that starch helps the broth thicken, but it can also settle and catch on the bottom if the soup sits without stirring.

Keep the lemongrass in large pieces and tied together. That way it flavors the broth without leaving tough fibers in the soup, and you can lift it out before serving if you like.

Fish is safe to eat when it reaches 145°F (63°C) and turns opaque. The FDA Food Code cooking guidance recommends this minimum temperature for fish.

If you want another hearty fish dish for a different night, our Cambodian vegetable fish stew uses a similar mix of freshwater fish and vegetables.

How to Serve

Serve this soup hot with steamed jasmine rice on the side. The rice absorbs the broth and makes the meal more filling. Put lime slices on the table so each person can squeeze fresh juice into their own bowl.

For another rice-based Cambodian soup, our Cambodian chicken rice congee is a soft, comforting option.

Recipe Notes

Leftover soup can be kept in the refrigerator for up to 2 days. The rice will continue to absorb broth as it sits, so the soup may thicken. Reheat it gently on the stovetop and add a splash of water if needed. Squeeze fresh lime into the bowl after reheating to bring the flavor back.

If you like sour Cambodian soups, our sweet sour water spinach soup with fish is another easy fish soup with a brighter, tangier broth.

Frequently Asked Questions

What does Khmer lemony fish soup taste like?

The broth is light and savory, with a gentle lemongrass aroma. The fish gives it a mild sweetness, fish sauce adds salt, and the lime juice at the table brings fresh sourness. It is not a spicy or heavy soup unless you add the chili.

Can I use fish fillets instead of whole fish?

Yes. The recipe calls for whole fresh fish cut into chunks, but boneless fillets or catfish nuggets can be used if they are cut into large pieces. Adjust the simmering time so the fish does not fall apart. Our fish and Asian purple spinach soup uses catfish nuggets in a similar way.

Can I make this soup ahead of time?

The soup is best served right after cooking, when the fish is tender and the herbs are fresh. If you need to make it ahead, cook the broth and fish, cool it quickly, and refrigerate it. Add the fresh herbs and lime after reheating.

Final Thoughts

Khmer lemony fish soup is a simple bowl with a clear, fragrant broth and soft rice. It does not need many ingredients, and most of the work is done in one pot. Cook it when you want a light meal that still feels warm and complete, and serve it with rice and lime on the side.