A tangy tamarind-based soup with tomatoes, pineapple, and fish or shrimp, balancing sour, sweet, and savory flavors in classic Khmer fashion.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: soup bowl
Garnishes: fresh cilantro, sliced chili
Accompaniments: steamed jasmine rice
Instructions
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1
Bring water to boil with lemongrass. Add tamarind paste and stir to dissolve.
-
2
Add tomatoes and pineapple. Simmer 5 minutes.
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3
Add shrimp and cook until pink, about 3 minutes.
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4
Add morning glory and fish sauce and palm sugar. Cook 1 minute.
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5
Serve hot, garnished with cilantro, alongside steamed rice.
Did You Know?
This sour soup is Cambodia's everyday comfort food, especially popular during hot season to stimulate appetite.
Chef's Notes
Equipment Tips
- stockpot
- ladle
Garnishing
fresh cilantro, sliced chili
Accompaniments
steamed jasmine rice
The Story Behind Samlor Machu Yuon
Samlor machu is the Cambodian family of sour soups, with the yuon variety being the most common. Tamarind provides the signature sourness that makes the soup both refreshing and appetite-stimulating.
The soup reflects the Khmer culinary philosophy of balancing sour, sweet, salty, and aromatic elements in a single dish. Fresh river fish and shrimp were traditional proteins.
It is eaten daily in most Cambodian households and is considered essential comfort food, particularly valued during Cambodia's hot season.
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