A tangy tamarind-based soup with tomatoes, pineapple, and fish or shrimp, balancing sour, sweet, and savory flavors in classic Khmer fashion.
Ingredients
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400g shrimp, peeled and deveined
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2 tbsp tamarind paste
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2 tomatoes, quartered
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100g pineapple chunks
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2 stalks lemongrass, bruised
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2 tbsp fish sauce
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1 tbsp palm sugar
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200g morning glory or water spinach
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4 cups water
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Fresh cilantro
Instructions
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1
Bring water to boil with lemongrass. Add tamarind paste and stir to dissolve.
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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.