This Cambodian lemongrass chicken soup recipe is a great way to use leftovers and make a delicious, comforting meal for your family. It’s quick and easy to make, perfect for those busy weeknights!
prep: 55 mins cook: 35 mins total: 90 mins Servings: 4 Yield: 4 servings
4 stalks lemongrass, trimmed
4 teaspoons garlic chile paste, or to taste, divided
1 lime, zested and juiced
2 ounces dried Chinese mushrooms, or to taste
1 cup mung bean sprouts, or to taste (Optional)
1 cup thinly sliced cabbage, or to taste (Optional)
2 lemons, zested and juiced
4 cups chicken broth
3 tablespoons chopped Thai basil
4 dashes fish sauce
2 tablespoons chopped mint
3 tablespoons chopped cilantro
10 whole black peppercorns
8 ounces cubed cooked chicken
1 teaspoon soy sauce
1 head garlic, minced
1 carrot, cut into matchsticks, or to taste (Optional)
1 dried red chile pepper
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
6 green onions, thinly sliced
Combine chicken broth, lemon juice, lemon zest, garlic, lime juice, lime zest, peppercorns, soy sauce, ginger, fish sauce, and chile pepper in a large pot.
Remove tough outer stalks from lemongrass. Halve inner stalks and cut into 3-inch peaches. Place in a resealable plastic bag and pound with a hammer until bruised.
Fill bag with water and pour into the pot. Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes. Strain with a small mesh strainer, discarding solids. Pour strained liquid back into the pot.
Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup. Simmer over medium heat until carrot is tender, about 10 minutes.
Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top.
Per Serving: 273 calories; protein 21.4g; carbohydrates 33.9g; fat 8.6g; cholesterol 49.2mg; sodium 1209.1mg.