Cambodian Lemongrass Chicken Soup
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Chicken Broth1 tsp
Soy Sauce4 stalks
Lemongrass (trimmed)1
Water230 g
Cooked Chicken (cubed)3 tbsps
Cilantro (chopped)3 tbsps
Thai Basil (chopped)2 tbsps
Mint (chopped)Directions:
1
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
2
Remove tough outer stalks from lemongrass
3
Halve inner stalks and cut into 3-inch peaches
4
Place in a resealable plastic bag and pound with a hammer until bruised
5
Fill bag with water and pour into the pot
6
Bring soup to a boil; reduce heat and simmer until flavors combine, about 20 minutes
7
Strain with a small mesh strainer, discarding solids
8
Pour strained liquid back into the pot
9
Stir chicken, green onions, carrot, cabbage, mung bean sprouts, Chinese mushrooms, cilantro, Thai basil, and mint into the soup
10
Simmer over medium heat until carrot is tender, about 10 minutes
11
Spoon 1 teaspoon garlic chile paste into the bottom of each serving bowl and ladle soup on top