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Samlar Machu (Cambodian Sour Soup)
Cambodian Sour Soup (Samlar Machu) is a traditional Cambodian recipe for a classic soup of fish in a yellow kroeung soured with tamarind. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Cambodian Sour Soup (Samlar Machu).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesCambodia Recipes
Samlar machu (Khmer: សម្លម្ជូរ — 'sour soup') is a Khmer term for a category of sour soups.
Ingredients:
6 tbsp
yellow kroeung
1l (4 cups) water
1 small, whole, fish, sliced into 5-6 pieces (including head, tail and skin)
2-3 coriander (cilantro) stems, chopped into large pieces
5-6 tsp fish sauce
1 tsp sugar
1 tsp sea salt
6 tbsp tamarind water
2-3 whole bird’s eye chiles
¼ white onion, sliced into thin strips
Seasonings (add as much of each as you want):
Fried garlic
Coriander (Cilantro) leaves
Spring onions
Fish sauce
Lime wedges
Method:
Place the water in a pan, bring to a boil then add all the remaining ingredients (except the chillies and onions). Return to a boil, reduce to a simmer and cook for 10–15 minutes, or until the fish is cooked through. If you’re using fish fillets rather than a whole fish, substitute fish stock for the water and add the fillets along with the chillies.
Taste the stock and add more fish sauce, sugar, salt and/or lime, to taste.
Add the whole chillies and continue simmering for 10 minutes (also add fish fillets at this point, if using).
After 7 minutes add the onion.
Ladle the soup into individual soup bowls and serve accompanied by steamed jasmine rice.
Garnish to taste with the spring onions, fried garlic, coriander (cilantro) leaves, lime wedges and fish sauce.
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