My Khmer sons both love this soup at our favorite Cambodian restaurant, Chez Sovan, in San Jose, CA. This is my attempt to match the flavors at home. My oldest son's comment on trying the soup was, Mmm so close, make some more! Serve with warm baguette.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Soup Base:

Directions

  • 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.

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  • 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.

Cook's Note:

You can make this vegan: substitute veggie broth and use 8 ounces firm tofu.

Nutrition Facts

273 calories; 8.6 g total fat; 49 mg cholesterol; 1209 mg sodium. 33.9 g carbohydrates; 21.4 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/25/2017
The broth was EXCELLENT! While I would have loved the optional bean sprouts they are hard to come by in my area and I did not have them. While I think the flavor of this soup was the bomb it was too thin in the end for me and needed more substance. I ended up adding noodles (HUGE bonus) and I think rice would work good too. I think it needs a starch but overall EXCELLENT! Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/25/2017
The broth was EXCELLENT! While I would have loved the optional bean sprouts they are hard to come by in my area and I did not have them. While I think the flavor of this soup was the bomb it was too thin in the end for me and needed more substance. I ended up adding noodles (HUGE bonus) and I think rice would work good too. I think it needs a starch but overall EXCELLENT! Read More
(1)
Rating: 4 stars
08/25/2017
The broth was EXCELLENT! While I would have loved the optional bean sprouts they are hard to come by in my area and I did not have them. While I think the flavor of this soup was the bomb it was too thin in the end for me and needed more substance. I ended up adding noodles (HUGE bonus) and I think rice would work good too. I think it needs a starch but overall EXCELLENT! Read More
(1)
Rating: 4 stars
10/16/2018
I like this recipe a lot! Next time I will reduce the lemon and increase the ginger. I didn t have fish sauce and it definitely needed that savory/umami flavor. Read More
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Rating: 4 stars
03/10/2019
A beautiful simple soup. Added some nori because I had it in the pantry and some sugar snap peas. Read More
Rating: 5 stars
06/14/2019
We love this soup! The broth is super delicious and zesty. The recipe is pretty forgiving; if I don t have all the added ingredients I just use what I have in the pantry/fridge. I can t speak the authenticity of the flavor but it s so fresh tasting. The garlic chili paste is a must for heat fanatics. Read More
Rating: 5 stars
01/11/2018
when it comes to soups I will try them all! this soup is very tasty and hearty. the flavor from the lemongrass mint and lemons/lime gives it a really great taste. I use just a few egg noddles and a some heavy cream for thickening (but not too thick). I use chicken thighs (pull the skin off) instead of precook chicken shredded cabbage but no bean sprouts. Sooooooooo good. I will make it again. Read More
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