Top Popular Khmer Sour Soup

Samlor Machu Trey

Samlor Machu Trey is a sour soup that is made from freshwater fishes like catfish or snakehead fish.

Infused with the aromatic goodness of lemongrass, galangal, kaffir lime leaves, and the zing of tamarind, it's a flavor-packed adventure.

Served with rice, it's a popular choice in Cambodia that's sure to delight your taste buds. Let's dive into the delicious world of Samlor Machu Trey!

Main ingredients

• Fish: The central component of Samlor Machu Trey is fish, usually freshwater fish like snakehead fish or catfish. The fish is typically cut into chunks or fillets and added to the soup.
• Tamarind: Tamarind is one of the essential ingredients that gives Samlor Machu Trey its distinctive sour taste. Tamarind pulp or tamarind paste is used to add a tangy flavor to the soup.
• Vegetables and Herbs: Samlor Machu Trey often includes a variety of vegetables and herbs such as tomatoes, lemongrass, and Asian basil. These ingredients add freshness, texture, and additional flavors to the soup.
• Chili Peppers: Chili peppers are often added to the dish to provide a bit of heat and spiciness. The amount of chili peppers used can vary based on personal preference.

How to cook

Step 1. Clean and prepare the fish, herbs, and vegetables.

Step 2. Boil water in a pot and add the lemongrass, galangal, and kaffir lime leaves.

Step 3. Add the fish to the pot and cook for 10 - 15 minutes.

Step 4. Add tamarind to the pot and let it cook for another 5 minutes.

Step 5. Top with bean sprouts, green onions, cilantro, lime, and fried garlic. Serve hot with rice.

Samlor Machu Trey

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Samlor Machu Kroeung Sach Ko

Samlor Machu Kroeung Sach Ko is a sour soup that is made using beef as the main ingredient.

Kroeung, a fragrant paste crafted from the finest lemongrass, galangal, turmeric, garlic, shallots, and a touch of fiery chili, transforms this dish into an explosion of taste and aroma.

The soup is typically served with rice noodles and is a popular dish in Cambodia.

Main ingredients

• Beef: The main ingredient in Samlor Machu Kroeung Sach Ko is beef. It is typically cut into slices or small cubes. The beef adds a hearty and savory element to the soup.
• Kroeung Paste: Kroeung is a traditional Cambodian spice paste made from a combination of aromatic herbs, roots, and spices. It serves as the flavor base for many Cambodian dishes. Kroeung paste used in the dish typically includes ingredients such as lemongrass, galangal, turmeric, kaffir lime leaves, garlic, and shallots. The paste is usually pounded or blended to create a fragrant and flavorful mixture.
• Tamarind: Tamarind is a key ingredient that gives Samlor Machu Kroeung Sach Ko its signature sour taste. The sourness of the tamarind balances the richness of the beef.
• Herbs and Seasonings: Cambodian cuisine utilizes a variety of herbs and seasonings to enhance the flavors of the dishes. It may include herbs such as Asian basil, cilantro, and green onions for added freshness and aroma. Additional seasonings like chili peppers can be used to adjust the taste to personal preference.

How to cook

Step 1. Cut the beef into small pieces, then make the kroeung paste by blending all the ingredients together.

Step 2. Boil water in a pot and add the kroeung paste. After that, add the beef to the pot and cook for 10 - 15 minutes.

Step 3. Add tamarind to the pot and let it cook for another 5 minutes. Serve hot with rice noodles.

Samlor Machu Kroeung Sach Ko

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Samlor Machu Moun

Samlor Machu Moun, also known as Sour Chicken Soup, is a popular Cambodian dish known for its tangy and savory flavors.

This delightful soup features tender chicken pieces cooked in a flavorful broth infused with tamarind and aromatic ingredients such as lemongrass and galangal.

The dish is a comforting and satisfying soup that showcases the vibrant and aromatic flavors of Cambodian cuisine.

Main ingredients

• Chicken: As the name suggests, chicken is the primary ingredient in this dish. It is typically bone-in chicken pieces or chicken meat cut into bite-sized portions. The chicken adds a rich and tender texture to the soup.
• Souring Agents: The sour taste in Samlor Machu Moun is achieved by using various souring agents. The most common souring agent is tamarind, which is typically used in the form of tamarind pulp or tamarind paste. Tamarind lends a tangy and slightly sweet flavor to the soup.
• Aromatic Ingredients: A variety of aromatic ingredients are used to enhance the flavor of the dish. These may include lemongrass, galangal, garlic, shallots, and kaffir lime leaves. Lemongrass and galangal add a citrusy and slightly spicy flavor, while garlic and shallots contribute depth and aroma to the soup. Kaffir lime leaves provide a distinct and refreshing citrus note.

How to cook

Step 1. Add water into a pot and boil. After that, add kaffir lime leaves, lemongrass, and galangal. Let the water boil again

Step 2. While the pot is boiling, add in chicken, which is cut into bite-sized pieces. Boil for 15 - 10 mins. Remember to skim off scum on the surface of the broth after that.

Step 3. Stir the broth with fish sauce, sugar, and some chicken bullion.

Step 4. Let the broth boil again to add chopped green onions. You can enjoy the dish with a bowl of cooked jasmine rice.

Samlor Machu Moun

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Samlor Machu Ktiss

Samlor Machu Ktiss is a popular Cambodian soup known for its hot and sour flavors, enriched with the creaminess of coconut milk.

This delicious dish features tender pork spare ribs cooked in a fragrant broth infused with a harmonious blend of spices and herbs. The addition of coconut milk adds a creamy and luscious texture to the soup, balancing the flavors and providing a delightful richness.

Samlor Machu Ktiss is a comforting and satisfying dish that exemplifies the unique flavors of Cambodian cuisine.

Main ingredients

• Pork: The meat is typically thinly sliced and cooked in the broth until tender. Samlor Machu Ktiss is also made with pork spare ribs.
• Coconut Milk: Coconut milk is a crucial component of Somlar Machu Ktiss. It adds a creamy and rich element to the soup, balancing the hot and sour flavors. The coconut milk also lends a hint of sweetness to the dish.
• Aromatic Herbs and Spices: Lemongrass, galangal, and kaffir lime leaves are commonly used to infuse the soup with their fragrant and citrusy notes. These ingredients are typically sliced to release their flavors into the broth. Other aromatic spices like garlic and shallots may also be included to enhance the overall taste.
• Vegetables: Vegetables are often added to Somlar Machu Ktiss to provide texture and freshness. Common vegetables used in the soup may include green beans, eggplants, and mushrooms.
• Seasonings: Fish sauce, salt, and sugar are used as seasonings to balance the flavors and add depth to the soup. These ingredients help to enhance the taste of the catfish and create a well-rounded flavor profile.

How to cook

Step 1. Make the Kroeung paste by grinding the ingredients together in a mortar.

Step 2. Add coconut milk into a pot until it boils, then add Kroeung, chili sauce, and palm sugar - mix well the combination for 2 - 3 mins.

Step 3. Add the pork and stir for 3 - 5 mins. Wait for 10 minutes until the mixture boils, add tamarind paste and chili peppers.

Step 4. Continue to wait for 10 minutes - let the pot simmer until it is cooked.

Samlor Machu Ktiss

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In conclusion, Khmer sour soups are a delicious and flavorful dish that you must try when visiting Cambodia.

Whether you prefer fish, beef, bamboo shoots, or shrimp, there is a sour soup for everyone's taste buds. So go ahead and indulge in these mouth-watering soups at some of the best restaurants in Cambodia!

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