Cambodian Lemongrass Sour Soup with Spareribs: Somlaw Machu Kroeung

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a vegetarian option while chicken is more affordable.

tamarind

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar tanginess, while vinegar is often cheaper.

palm sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey is a natural sweetener, while granulated sugar is widely available.

galangal

🥗Healthier: ginger

💰Cheaper: fresh turmeric

Ginger is more common and still offers a warm flavor.

In a large pot, heat the oil over medium heat. Add the garlic and Kroeung paste and sauté for a few minutes until fragrant.

Add the ribs and cook on medium heat until dry. Add tamarind, prahok, fish sauce. Bring to a simmer and cook for about 10 minutes or until dry.

Add water and bring it to a boil for a couple of minutes.

Add the mixed vegetables and cook until they start to soften.

Season the soup with fish sauce, sugar, and tamarind powder to taste.

Serve the Somlor Machu Kroeung hot with rice and a side of sliced red chili fish sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens