Cambodian Sweet & Sour Soup - Somlor Machu Youn

tamarind

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar tanginess with fewer calories.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based protein option, while canned fish is more economical.

kaffir lime leaves

🥗Healthier: regular lime zest

💰Cheaper: lemon zest

Regular lime or lemon zest can mimic the citrus flavor.

galangal

🥗Healthier: ginger

💰Cheaper: ginger

Ginger is more accessible and offers a similar warmth.

In a pot, heat a tablespoon of oil over medium heat. Add minced garlic and sauté until fragrant and slightly golden.

Bring 8 cups water to a gentle simmer.

Add tamarind paste, kaffir lime leaves, galangal, fish sauce, sugar, and salt.

Add fish and bring soup to a boil.

Add tomatoes, elephant ear stalk, and pineapple to the broth.

Add the shrimp and cook until they turn pink and opaque, usually around 2-3 minutes.

Taste the broth and adjust the seasoning if necessary. You can add more tamarind paste for extra sourness or sugar for sweetness.

Once everything is cooked, remove the pot from heat.

Ladle the soup into serving bowls. Garnish with fresh herbs.

Top it off with the fried garlic oil.

Serve the soup hot with lime wedges on the side. If you prefer some heat, you can sprinkle red chili flakes over the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens