Cambodian Lemon Grass Soup

Cambodian Lemon Grass Soup Recipe - Authentic and Delicious

Region / culture: Cambodia | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Cambodian Lemon Grass Soup is a flavorful and aromatic dish that is popular in Cambodian cuisine. This soup is known for its unique combination of lemongrass, galangal, and other herbs and spices that create a delicious and refreshing flavor.

History

The origins of Cambodian Lemon Grass Soup can be traced back to traditional Cambodian cooking techniques and ingredients. Lemongrass, galangal, and other herbs and spices are commonly used in Cambodian cuisine to add depth and complexity to dishes.

Ingredients

900 ml/30 fl oz water
2 stalks of fresh lemongrass, bruised or 4 tsp dried lemongrass
4 garlic cloves
2 tsp sauce
50 g/2 oz rice
5 cm/2 inches fresh galangal or 1 tsp dried galangal
pepper
2 boneless chicken breasts, skinned and diced
4 spring onions, chopped
2 tbsp freshly chopped basil
The juice of half a lemon
chilli paste (to taste)
1 tsp freshly chopped coriander
5 kaffir lime leaves or 2 tsp of grated lime peel

How to prepare

In a large saucepan, combine the water, lemon grass, garlic, sauce, rice, galangal, and pepper. Bring to a boil.
Add the chicken, mix well, and cook for 10 minutes. Skim off any white froth that forms.
In a large serving bowl, combine the spring onions, basil, lemon juice, chili paste, coriander, and lime leaves. Mix well.
To serve, pour the soup over the onion mixture in the serving bowl. Mix well and serve immediately.

Variations

Add shrimp or tofu instead of chicken for a different protein option.
Use vegetable broth instead of water for a vegetarian version of the soup.

Cooking Tips & Tricks

Make sure to bruise the lemongrass stalks before adding them to the soup to release their flavor.

- Skim off any white froth that forms on the surface of the soup while cooking to ensure a clear broth.

- Adjust the amount of chili paste to suit your spice preference.

Serving Suggestions

Serve Cambodian Lemon Grass Soup with steamed rice or crusty bread for a complete meal.

Cooking Techniques

Bruise the lemongrass stalks to release their flavor.

- Skim off any white froth that forms on the surface of the soup while cooking.

Ingredient Substitutions

Use ginger instead of galangal if you cannot find it.

- Use soy sauce instead of fish sauce for a different flavor profile.

Make Ahead Tips

You can prepare the soup base ahead of time and add the chicken and herbs just before serving.

Presentation Ideas

Garnish Cambodian Lemon Grass Soup with fresh herbs and a slice of lime for a beautiful presentation.

Pairing Recommendations

Serve Cambodian Lemon Grass Soup with a side of fresh salad or stir-fried vegetables for a balanced meal.

Storage and Reheating Instructions

Store leftover Cambodian Lemon Grass Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Cambodian Lemon Grass Soup contains approximately 200 calories.

Carbohydrates

Each serving of Cambodian Lemon Grass Soup contains approximately 20 grams of carbohydrates.

Fats

Each serving of Cambodian Lemon Grass Soup contains approximately 5 grams of fats.

Proteins

Each serving of Cambodian Lemon Grass Soup contains approximately 15 grams of proteins.

Vitamins and minerals

Cambodian Lemon Grass Soup is rich in vitamins and minerals, including vitamin C, vitamin A, and potassium.

Alergens

This recipe contains soy sauce, which may be an allergen for some individuals.

Summary

Cambodian Lemon Grass Soup is a nutritious and flavorful dish that is low in calories and high in proteins and vitamins.

Summary

Cambodian Lemon Grass Soup is a delicious and aromatic dish that is easy to make and full of flavor. With the unique combination of lemongrass, galangal, and other herbs and spices, this soup is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was during one of my many travels through Southeast Asia that I stumbled upon a small, bustling market in Cambodia. The smells of exotic spices and fresh herbs filled the air, drawing me in like a moth to a flame.

As I wandered through the market, I came across a small food stall run by an elderly Cambodian woman. She was stirring a large pot of steaming soup, and the enticing aroma of lemongrass and coconut milk wafted towards me. Intrigued, I approached her and asked what she was making. With a warm smile, she told me it was Cambodian Lemongrass Soup, a traditional dish that was beloved by locals and visitors alike.

I watched as she added fragrant lemongrass, kaffir lime leaves, and galangal to the pot, along with chicken broth and coconut milk. The soup simmered gently, filling the air with its tantalizing scent. As she ladled the soup into bowls and garnished it with fresh herbs and a squeeze of lime, I couldn't resist asking for the recipe.

The woman's eyes twinkled as she handed me a piece of paper with the ingredients and instructions written in her elegant script. She told me that the key to a delicious Cambodian Lemongrass Soup was to use fresh ingredients and to simmer it slowly to allow the flavors to meld together.

I thanked her profusely and made a mental note to try the recipe when I returned home. As I savored the first spoonful of the soup, I was transported back to that bustling market in Cambodia, with the sights, sounds, and smells of the vibrant country swirling around me.

Back in my own kitchen, I gathered the ingredients for the Cambodian Lemongrass Soup and set to work. The familiar scents of lemongrass, kaffir lime leaves, and galangal filled the air, bringing back memories of my time in Cambodia. I added the chicken broth and coconut milk, letting the soup simmer gently as the flavors mingled and developed.

As I tasted the finished soup, I was transported back to that food stall in Cambodia, where the elderly woman had shared her recipe with me. The soup was rich and fragrant, with a perfect balance of tangy lemongrass, creamy coconut milk, and aromatic spices. I knew that this recipe would become a favorite in my own repertoire, a taste of my travels through Southeast Asia.

Over the years, I have shared the recipe for Cambodian Lemongrass Soup with friends and family, passing on the flavors and memories of that fateful day in the market in Cambodia. Each time I make the soup, I am reminded of the kind woman who shared her recipe with me, and the joy of discovering new flavors and traditions in my culinary adventures.

As I sit down to enjoy a bowl of Cambodian Lemongrass Soup, I raise a silent toast to the elderly woman in the market, whose generosity and warmth have brought so much happiness to my kitchen. And I am grateful for the memories and flavors that continue to inspire me in my cooking journey.