Samlor Machu Kreung

Name: Samlor Machu Kreung
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 400g catfish or tilapia fillets, cubed; 3 tbsp kroeung paste; 2 tbsp tamarind paste; 2 tomatoes, quartered; 200g water spinach; 4 cups water; 2 tbsp fish sauce; 1 tsp palm sugar; 3 kaffir lime leaves; Fresh Asian basil

សម្លម្ជូរគ្រឿង (sahm-LAW ma-CHOO kruhng)

Sour Soup with Kroeung

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 232 kcal

A fragrant sour soup enhanced with kroeung paste, featuring fish, tomatoes, and a variety of Cambodian herbs and vegetables.

Nutrition & Info

Protein 26.0g

Carbs 14.0g

Fat 8.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

stockpot mortar and pestle

Presentation Guide

Vessel: soup bowl

Garnishes: Asian basil, sliced chili

Accompaniments: steamed jasmine rice

Ingredients

400g catfish or tilapia fillets, cubed
3 tbsp kroeung paste
2 tbsp tamarind paste
2 tomatoes, quartered
200g water spinach
4 cups water
2 tbsp fish sauce
1 tsp palm sugar
3 kaffir lime leaves
Fresh Asian basil

Instructions

1
Bring water to boil. Add kroeung paste and stir until dissolved.
2
Add tamarind paste, tomatoes, and kaffir lime leaves. Simmer 5 minutes.
3
Add fish cubes gently. Cook 5 minutes without stirring to keep fish intact.
4
Add water spinach and cook 1 minute until wilted.
5
Season with fish sauce and palm sugar. Garnish with basil. Serve with rice.

💡

Did You Know?

The addition of kroeung paste makes this soup distinctly Cambodian compared to similar sour soups in the region.

Chef's Notes

Equipment Tips

stockpot
mortar and pestle

Garnishing

Asian basil, sliced chili

Accompaniments

steamed jasmine rice

The Story Behind Samlor Machu Kreung

Samlor machu kreung combines two pillars of Cambodian cuisine: the sour soup tradition and the kroeung paste foundation. This creates a more aromatic and complex version of the basic sour soup.

Freshwater fish from the Mekong and Tonle Sap systems is the traditional protein, connecting the dish to Cambodia's lifeblood waterways. The sour-aromatic broth is considered both nourishing and cooling.

This soup is daily fare in Cambodian households, with each cook's version reflecting their personal kroeung recipe.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Traditional

Comments (0)

No comments yet. Be the first to share your thoughts!