Khmer Lemongrass Chicken Soup
Dive into the Aromatic World of Khmer Lemongrass Chicken Soup
Craving a soup that’s both comforting and bursting with Southeast Asian flavors? Look no further than Khmer Lemongrass Chicken Soup! This traditional Cambodian soup, also known as Kroeung Sach Moan, is a fragrant and nourishing dish perfect for a cozy night in or a vibrant dinner party. It’s a staple in Cambodian cuisine, celebrated for its complex yet balanced taste profile.
This isn’t just chicken soup; it’s an experience. The star of the show is the kroeung, a fragrant paste traditionally made with lemongrass, galangal, turmeric, kaffir lime leaves, and other aromatic ingredients. While this recipe simplifies the kroeung preparation, it still delivers that authentic, captivating aroma and taste.
What makes Khmer Lemongrass Chicken Soup special?
- Aromatic Herbs: Lemongrass, kaffir lime leaves, and ginger create a uniquely fragrant broth.
- Simple Yet Flavorful: Despite its complex flavors, the soup is surprisingly easy to make.
- Nourishing and Healthy: Packed with chicken and herbs, it’s a comforting and wholesome meal.
- Customizable Garnish: The fresh herbs and lime juice allow you to tailor the soup to your personal preference.
Tips for the Best Soup:
- Bruising the Lemongrass: Bruising the lemongrass stalks releases their essential oils, maximizing their flavor.
- Skimming the Fat: Regularly skimming the fat from the broth ensures a clearer and lighter soup.
- Fresh Herbs are Key: Don’t skimp on the fresh herbs for garnish – they add a vibrant freshness and aroma.
- Adjusting the Salt: Fish sauce is the traditional seasoning, but you can use salt if preferred. Start with less and add more to taste.
Serving Suggestions:
Enjoy this soup on its own as a light meal or serve it with a side of steamed rice. It also pairs well with fresh spring rolls or a simple salad.
Frequently Asked Questions:
Q: What is kroeung?
A: Kroeung is a Cambodian curry paste made with aromatic ingredients like lemongrass, galangal, turmeric, kaffir lime leaves, and chilies. It’s the foundation of many Cambodian dishes.
Q: Can I use pre-made curry paste?
A: While you can, the flavor won’t be quite the same. This recipe aims for a simplified version of the traditional kroeung using whole ingredients.
Q: What if I can’t find saw leaf?
A: Saw leaf (also known as sawtooth coriander) has a unique flavor, but you can substitute it with more cilantro or Thai basil if needed.
Q: Can I make this soup spicier?
A: Yes! Add more Thai chili or a pinch of chili flakes to the soup for a spicier kick.
Q: Can I use chicken thighs instead of a whole chicken?
A: Absolutely! About 1.5-2 pounds of chicken thighs will work well. Adjust cooking time accordingly.
Khmer Lemongrass Chicken Soup
Ingredients
- 1/2 chicken Whole Chicken Washed
- 1/2 Onion Quartered
- 3 cloves Garlic Crushed
- 2 Kaffir Lime Leaves
- 1 Ginger Big sliced
- 2 stalks Lemongrass Cut in half and bruised
- 3 tablespoons Fish Sauce Or salt (use less if using salt)
- 2 tablespoons Fish Sauce For garnish
- 1 Thai Chili Thinly sliced, for garnish
- 1/2 Lime Juice For garnish
- Cilantro For garnish
- Saw Leaf For garnish
- Thai Basil For garnish
Instructions
- In a big deep pot about 6 to 7 cups of water, add all the ingredients for the chicken stock together.
- Bring to a boil for 5 minutes then reduce heat and simmer for at least 1 to 2 hours till the chicken is done.
- Skim off any fat that float on the top. If needed add a bit more water.
- When the chicken is done turn the heat off, strain the stock and discard solids. Shred the chicken.
- Serve hot, garnished with cilantro, saw leaf, Thai basil, lime juice, and fish sauce.
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