Cambodian Sour Soup
Tangy, aromatic soup with lemongrass and tamarind
Ingredients
Instructions
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Prepare the aromaticsIn a large pot, heat the vegetable oil over medium heat. Add the lemongrass, garlic, and galangal or ginger. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.
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Cook the chickenAdd the chicken pieces to the pot and cook until they begin to brown on all sides, about 5 minutes. Stir occasionally to ensure even cooking.
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Create the soup basePour in the chicken broth and bring to a gentle boil. Add the fish sauce, tamarind paste, and kaffir lime leaves (if using). Reduce heat to medium-low and simmer for 10 minutes to allow the flavors to meld together.
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Add the vegetablesAdd the tomatoes, green papaya (or green mango), and pineapple chunks to the soup. Simmer for another 10 minutes until the vegetables are tender but still retain some firmness.
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Adjust seasoningsTaste the soup and adjust the seasonings as needed. For more sourness, add additional tamarind paste; for more saltiness, add more fish sauce. The soup should have a pleasant balance of sour, salty, and slightly sweet flavors.
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Finish the soupJust before serving, add the bean sprouts and sliced chilies. They should remain somewhat crisp and add fresh texture to the soup. Remove the lemongrass stalks and kaffir lime leaves as they're not meant to be eaten.
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Garnish and serveLadle the hot soup into serving bowls. Garnish with fresh Thai basil leaves. Serve immediately with steamed jasmine rice on the side for a complete meal.
Nutritional Information
320
Calories
per serving
24
Protein
g per serving
26
Carbohydrates
g per serving
14
Total Fat
g per serving
3.5
Saturated Fat
g per serving
4
Fiber
g per serving
12
Sugar
g per serving
980
Sodium
mg per serving
45
Vitamin C
% daily value
2.2
Iron
mg per serving
Cambodian Sour Soup is Also Known As
Samlar Machu, Samlar Machou, Khmer Sour Soup or Samlor Machou Kreung
