Khmer Lemongrass Chicken Soup
Khmer Lemongrass Chicken Soup, a beloved dish in Cambodia, combines the aromatic essence of lemongrass with chicken and other simple ingredients, creating a soup cherished for its rich flavor and simplicity. This high-calorie soup is not only a favorite among Cambodians but is also recognized for its ease of preparation.
The ingredients for this flavorful soup include chicken, onion, garlic, Kaffir lime leaves, ginger, lemongrass stalks, and fish sauce (or salt). The preparation involves boiling these ingredients together in a pot with 6 to 7 cups of water, allowing the flavors to meld for 5 minutes before simmering for 1 to 2 hours until the chicken is fully cooked. Any excess fat is skimmed off, and additional water can be added if necessary.
After the chicken is cooked, the soup is strained, and the shredded chicken meat is separated from the bones. The remaining spices are discarded, leaving behind a clear and fragrant broth. To serve, the shredded chicken is placed in a bowl, and the hot stock is ladled over it. The soup is garnished with cilantro, saw leaf, or Thai basil, and lime juice is squeezed over the top. For added saltiness, fish sauce and sliced Thai chili can be incorporated based on individual preferences.
Khmer Lemongrass Chicken Soup is best enjoyed with cooked rice, offering a comforting and nourishing meal. The recipe concludes with a simple expression of gratitude, “Thank you and enjoy it,” inviting individuals to savor the delightful flavors of this Cambodian lemongrass-infused chicken soup.
|1/2 of chicken (wash it first)
|1/2 of onion, quartered
|3 cloves of garlic crushed
|2 Kaffir lime leaves
|1 big sliced of ginger
|2 lemongrass stalk cut in half and bruised
|3 tablespoon of fish sauce or salt (if you use salt do less)
|2 tablespoon fish sauce in a small bowl and Thai chili into thin sliced
|1 Thai chili
|1/2 of lime juice
|Or Thai Basil
Directions to make Khmer Lemongrass Chicken Soup
- In a big deep pot about 6 to 7 cups of water, add all the ingredients for the chicken stock together
- Bring to a boil for 5 minutes then reduce heat and simmer for at least 1 to 2 hours till the chicken is done.
- Skim off any fat that float on the top. If needed add a bit more water.
- When the chicken is done turn the heat off, strain the stock and put it back in the pot, remove the skin from the chicken and shred the meat. You can throw away the rest of the spices.
To serve the soup: Turn the heat back on till boiling, in a serving bowl now add the shredded chicken into the bowl, ladle the hot stock over the meat, then garnish with cilantro, saw leaf, or Thai basil, squeeze lime juice over the soup. If need for salty add the fish sauce and chili to the soup.
Serve Khmer Lemongrass Chicken with cooked rice.
Thank you and enjoy it
Related Recipe: Cambodian Beef Loc Lac Recipe
Serving Size: 1
Calories Per Serving: 241