cambodian

Khmer Lemongrass Chicken Soup With Rice

This simmered dish pairs boneless skinless chicken thighs, sliced with cooked jasmine rice, chicken broth and lemongrass stalks. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

58 g Protein

67 g Carbohydrates

16 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g boneless skinless chicken thighs, sliced 242 kcal
180g cooked jasmine rice 234 kcal
450g chicken broth 27 kcal
25g lemongrass stalks 9 kcal
30g shallot, sliced 22 kcal
6g garlic, minced 9 kcal
120g mushrooms, sliced 26 kcal
70g spinach leaves 16 kcal
14g fish sauce 5 kcal
18g lime juice 5 kcal
8g vegetable oil 71 kcal

Cooking instructions

lemongrass stalksshallotgarlic
Bruise the lemongrass with the back of a knife and cut into 2-inch pieces. Slice the shallot and mince the garlic.
lemongrass stalksshallotgarlicvegetable oil
In a pot, heat the oil and saute shallot and garlic 1 minute. Add lemongrass and stir until fragrant, 30 seconds.
boneless skinless chicken thighschicken broth
Add chicken broth and bring to a simmer. Add chicken thighs and cook gently 10 to 12 minutes until cooked through.
mushroomsspinach leaves
Stir in mushrooms and cook 3 minutes. Add spinach and cook just until wilted.
cooked jasmine ricefish saucelime juice
Season with fish sauce and lime juice. Serve hot with cooked jasmine rice on the side or stirred into the bowl.