1 of my favorite Cambodian soups: Sweet and Sour Catfish Soup (Somlaw Machu Youn)

catfish

🥗Healthier: tilapia

💰Cheaper: mackerel

Tilapia is lower in fat, while mackerel is often less expensive.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a fresh taste, while vinegar is more accessible.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami, while salt is a basic alternative.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango adds sweetness, while canned pineapple is budget-friendly.

Season catfish steaks with salt and pepper.

Cut pineapple into half-inch thick slices.

Prepare celery by cutting diagonally into half-inch pieces.

Cut roma tomatoes in half, remove the core, and then cut into quarters.

Peel and cut elephant ear stem diagonally.

Cut lotus stems in half if using from a jar.

Keep okra whole to avoid sliminess.

Chop rice paddy herbs and sawtooth herb roughly.

Heat olive oil in a pan and fry minced garlic until golden brown, then add chili paste and set aside.

Sear catfish steaks in a hot pan until browned on each side, then set aside.

Add chicken broth and water to the pan and bring to a boil.

Add lemongrass and kaffir lime leaves to the boiling broth.

Return catfish to the broth briefly to cook without falling apart, then remove catfish again.

Add pineapple, salt, and lotus stems to the broth and bring to a boil.

Add fish sauce, tomatoes, celery, and okra to the broth, then turn off the heat.

Add sugar to counteract tartness, then add lime juice to taste.

Return catfish to the pot, finish with herbs and okra, and serve.

Cooking Techniques

Equipment Needed

Spice Level: