- Soup Base:
- 4 cups chicken broth
- 2 lemons, zested and juiced
- 1 head garlic, minced
- 1 lime, zested and juiced
- 10 whole black peppercorns
- 1 teaspoon soy sauce
- 1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
- 4 dashes fish sauce
- 1 dried red chile pepper
- 4 stalks lemongrass, trimmed
- water
- 8 ounces cubed cooked chicken
- 6 green onions, thinly sliced
- 1 carrot, cut into matchsticks, or to taste (optional)
- 1 cup thinly sliced cabbage, or to taste (optional)
- 1 cup mung bean sprouts, or to taste (optional)
- dried Chinese mushrooms, or to taste (optional)
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped Thai basil
- 2 tablespoons chopped mint
- 4 teaspoons garlic chile paste, or to taste, divided
- 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.
03/27/2018
recipepes.com
Cambodian Lemongrass Chicken Soup, recipe
PT15M
PT1H
5
455 calories
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