🇰🇭 Cambodia recipe
Samlar Machu
Samlar Machu is Cambodia's signature sour soup, a tangy and aromatic broth that is as refreshing as it is comforting. Fresh fish simmers in a tamarind-laced broth with tomatoes, pineapple, and a variety of fresh herbs. The sourness from the tamarind and the sweetness from the pineapple create a perfectly balanced broth that awakens the palate and is prized during hot Cambodian days.
Prep15 mins
Cook25 mins
Serves4
Difficultymedium
Ingredients
- 400g firm white fish fillets (catfish or snakehead), cut into large chunks
- 2 tablespoons tamarind paste, dissolved in 100ml warm water and strained
- 200g fresh pineapple, cut into bite-sized chunks
- 3 medium tomatoes, cut into wedges
- 1 liter water or light fish stock
- 2 stalks lemongrass, cut into 5cm pieces and bruised
- 3 slices galangal
- 4 kaffir lime leaves, torn
- 2 tablespoons fish sauce
- 1 teaspoon palm sugar
- 100g bean sprouts
- 1 handful fresh paddy herb or rice paddy herb (ma om)
- Fresh Thai basil and cilantro for garnish
- 2 tablespoons vegetable oil
- 3 cloves garlic, sliced
- 2 shallots, sliced
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 250
- Protein
- 18 g
- Carbs
- 20 g
- Fat
- 10 g
