Cambodian Rice Soup Recipe: Fragrant Lemongrass Broth With Tender Grains

This traditional Cambodian rice soup offers a comforting bowl of tender grains in a fragrant lemongrass broth. The dish balances subtle herbal notes with satisfying heartiness, perfect for any meal of the day.

I’ve refined this method to ensure the rice cooks evenly while absorbing the aromatic flavors of the broth. The result is a simple yet deeply flavorful soup that warms the soul.

Ingredients for Cambodian Rice Soup

Aromatic herbs, tender rice, and rich broth create this soul-warming Cambodian classic.

The lemongrass and kaffir lime leaves are non-negotiable here. Asian grocery stores carry the freshest stock, and Mekhala or Gourmet Garden brands are solid for pre-packaged if fresh isn’t available. Look for firm, pale yellow stalks—avoid anything dry or brown. The chicken thighs should have good marbling; Bon Appétit recommends skin-on for more flavor, but I prefer boneless for easier eating.

No fish sauce? Soy sauce with a pinch of sugar works in a pinch, though the flavor profile changes. Dried kaffir lime leaves can be rehydrated, but fresh is infinitely better. If you can’t find jasmine rice, long-grain white rice is an acceptable substitute. For a vegetarian version, swap the chicken broth for vegetable broth and use tofu or mushrooms instead of chicken.

The broth can be made 2 days ahead—it actually improves as the flavors meld. Store cooked soup in the fridge for up to 4 days or freeze for 3 months. Reheat gently to avoid breaking the rice grains, and add fresh herbs just before serving.

Step-by-Step Instructions for Cambodian Rice Soup

This method delivers fragrant broth and perfectly cooked grains with authentic technique.

Step 1: Prepare Aromatics and Chicken Base

Heat the 1 tbsp vegetable oil in a large pot over medium heat. Add the thinly sliced yellow onion and sauté for 3-4 minutes until translucent. The onion should soften without browning, releasing its sweetness into the oil.

Add the bruised lemongrass stalks, peeled ginger root, and smashed garlic cloves. Sauté for 2 minutes until fragrant—the aromatics will release their essential oils, creating the foundation of your broth. Stir frequently to prevent burning.

Step 2: Build the Broth with Chicken and Seasonings

Add the 1 lb chicken thighs to the pot and cook for 5 minutes, stirring occasionally, until the outside turns opaque. This initial sear develops flavor while keeping the meat tender. Break up any large pieces with your spoon.

Pour in the 8 cups chicken broth, 2 tbsp fish sauce, 1 tsp salt, and 0.5 tsp ground white pepper. Add the 4 whole kaffir lime leaves, torn in half to release their citrusy aroma. Bring to a gentle boil, then reduce to a simmer.

Step 3: Incorporate Rice and Simmer to Perfection

Add the 1.5 cups jasmine rice to the simmering broth. Stir well to distribute the grains evenly. The rice should be fully submerged in liquid—this ensures even cooking and prevents sticking at the bottom of the pot.

Simmer uncovered for 25-30 minutes, stirring occasionally, until the rice is tender and the broth has thickened slightly. The grains should be plump and soft, absorbing the fragrant flavors of the broth. The chicken will be fully cooked and fácil to break apart with a spoon.

Step 4: Finish and Garnish for Serving

Remove the pot from heat. Taste and adjust seasoning if needed—the flavors should be balanced with a slight tang from the lime leaves and umami from the fish sauce. Discard the lemongrass stalks, ginger slices, and lime leaves if desired, or leave them in for a stronger aroma.

Ladle the soup into bowls and garnish with 0.5 cup fresh cilantro and 3 whole green onions, thinly sliced. The herbs add freshness and color, while the green onions provide a mild bite. Serve immediately while hot, with extra cilantro on the side for those who want more.

Make-Ahead Tips for This Recipe

Broth Prep Ahead

I always prepare the aromatic broth base 1-2 days ahead. Sauté the onion, lemongrass, ginger, and garlic as directed, then add chicken, broth, and seasonings. Simmer for 20 minutes, strain, and refrigerate. The flavors deepen beautifully overnight.

Rice Storage Tip

Cook the rice separately and store it in the fridge for up to 2 days in an airtight container. When ready to serve, reheat the broth and add the rice, simmering for 10-15 minutes to absorb flavors. This prevents mushy grains.

Freezing Guidance

This soup freezes well for up to 3 months. Cool completely, then portion into freezer-safe containers, leaving 1-inch headspace. I use quart-sized mason jars for easy single servings. Label with the date for best quality tracking.

Reheating Methods

For stovetop reheating, warm over medium-low heat for 10-15 minutes, stirring occasionally. For microwave, use 50% power in 1-minute intervals, stirring between each. Add a splash of water if needed.

Herb Freshness

Always add fresh cilantro and green onions after reheating. Their vibrant flavors and colors fade quickly when cooked. I keep a small herb keeper in my fridge to maintain freshness for up to 1 week. 💡

Time-Saving Trick

On busy days, I make a double batch of broth and freeze half. Then I can quickly assemble the soup with fresh rice and chicken when needed. This cuts active cooking time to just 30 minutes for a fresh-tasting meal. ⏰

Frequently Asked Questions