Hello, Good News! Welcome to our blog, where we share with you the best tips and tricks for cooking amazing dishes from around the world. Today, we are going to explore the wonderful world of Cambodian soup recipes, which are full of flavor, nutrition, and variety. Whether you are looking for a hearty meal, a light snack, or a refreshing drink, there is a Cambodian soup recipe for you.
Cambodian cuisine, also known as Khmer cuisine, is influenced by the neighboring countries of Thailand, Vietnam, Laos, and China, as well as by the French colonial legacy. However, it also has its own distinctive characteristics, such as the use of fermented fish paste (prahok), palm sugar, coconut milk, lemongrass, galangal, kaffir lime leaves, tamarind, and other aromatic herbs and spices. Cambodian soups are often sour, sweet, salty, and spicy at the same time, creating a complex and balanced flavor profile.
Types of Cambodian Soup Recipes
Samlar Machu (Sour Soup)
One of the most popular types of Cambodian soup recipes is samlar machu, which literally means “sour soup”. Samlar machu can be made with various kinds of meat or seafood, such as chicken, pork, shrimp, or fish. The sourness comes from tamarind paste or lime juice, which are also used to tenderize the meat. The soup is also seasoned with fish sauce, sugar, chilies, and fresh herbs like cilantro or basil. Samlar machu is usually served with a side of jasmine rice or rice noodles.
Some of the most common varieties of samlar machu are:
- Samlar machu kroeung: This version uses kroeung, a fragrant paste made from lemongrass, galangal, turmeric, kaffir lime leaves, garlic, shallots, and other ingredients. Kroeung adds a yellow color and a rich flavor to the soup.
- Samlar machu kreung sach moan: This version uses chicken as the main protein and adds pineapple chunks for a sweet and tangy contrast.
- Samlar machu trey: This version uses fish as the main protein and adds vegetables like green beans, tomatoes, okra, eggplant, cabbage, or carrots.
Amok (Coconut Curry Soup)
Another famous type of Cambodian soup recipes is amok, which is a coconut curry soup that is thickened with eggs and rice flour. Amok can be made with fish (amok trey), chicken (amok moan), beef (amok sach ko), or vegetables (amok chrouk). The curry paste for amok is similar to kroeung but also includes shrimp paste and roasted peanuts. The soup is flavored with coconut milk, fish sauce, sugar, lime juice, and fresh herbs like cilantro or dill. Amok is usually served in a banana leaf bowl or a coconut shell.
Some of the benefits of amok are:
- It is rich in protein and healthy fats from the meat or seafood and the coconut milk.
- It is gluten-free and dairy-free.
- It is easy to make and can be customized according to your preferences.
Nom Banh Chok (Rice Noodle Soup)
Nom banh chok is a type of rice noodle soup that is very popular in Cambodia. It consists of thin rice noodles that are topped with a green fish curry sauce and fresh vegetables like bean sprouts, cucumber slices, banana blossom shreds, mint leaves, and basil leaves. The green fish curry sauce is made from fish (usually snakehead fish), lemongrass, galangal, turmeric root or powder,
kaffir lime leaves or zest,
garlic,
shallots,
shrimp paste,
coconut milk,
fish sauce,
sugar,
and green chilies. Nom banh chok is usually eaten for breakfast or lunch and can be found in street stalls or markets.
Some of the reasons why nom banh chok is so popular are:
- It is light and refreshing.
- It is low in calories and high in fiber.
- It is cheap and widely available.
Cambodian Soup Recipes Table Breakdown
| Name | Type | Main Ingredients | Flavor | Serving |
| — | — | — | — | — |
| Samlar machu | Sour soup | Meat or seafood (chicken, pork, shrimp, or fish), tamarind paste or lime juice, fish sauce, sugar, chilies, fresh herbs | Sour, sweet, salty, spicy | With rice or rice noodles |
| Amok | Coconut curry soup | Meat or seafood (fish, chicken, beef, or vegetables), kroeung paste, shrimp paste, roasted peanuts, coconut milk, eggs, rice flour, fish sauce, sugar, lime juice, fresh herbs | Creamy, nutty, aromatic | In a banana leaf bowl or a coconut shell |
| Nom banh chok | Rice noodle soup | Rice noodles, green fish curry sauce (fish, lemongrass, galangal, turmeric, kaffir lime leaves or zest, garlic, shallots, shrimp paste, coconut milk, fish sauce, sugar, green chilies), fresh vegetables (bean sprouts, cucumber slices, banana blossom shreds, mint leaves, basil leaves) | Fresh, tangy, herbaceous | In a bowl |
FAQs about Cambodian Soup Recipes
What is the difference between Cambodian and Thai soups?
Both Cambodian and Thai soups share some common ingredients and flavors, such as coconut milk,
lemongrass,
galangal,
kaffir lime leaves,
fish sauce,
and chilies. However,
there are also some differences between them. For example:
- Cambodian soups tend to use more tamarind and lime juice for sourness,
while Thai soups tend to use more vinegar and lemon grass. - Cambodian soups tend to use more palm sugar for sweetness,
while Thai soups tend to use more white sugar or brown sugar. - Cambodian soups tend to use more fermented fish paste (prahok) for saltiness and umami,
while Thai soups tend to use more soy sauce or oyster sauce. - Cambodian soups tend to use more fresh herbs like cilantro,
basil,
or dill for garnishing,
while Thai soups tend to use more fried shallots,
garlic,
or peanuts.
How to make kroeung paste for Cambodian soups?
Kroeung paste is a versatile ingredient that can be used for many Cambodian soups and dishes. It is made from lemongrass,
galangal,
turmeric,
kaffir lime leaves,
garlic,
shallots,
and other spices. To make kroeung paste,
you will need:
- 4 stalks of lemongrass,
only the bottom third of the stalks,
tough outer layers removed and sliced thinly - 1 thumb-sized piece of galangal,
peeled and sliced thinly - 1 thumb-sized piece of fresh turmeric root or 1 teaspoon of turmeric powder
- 4 kaffir lime leaves or 1 teaspoon of kaffir lime zest
- 6 cloves of garlic,
peeled - 4 shallots,
peeled and chopped - 1 teaspoon of salt
- Water as needed
To make the paste,
simply put all the ingredients in a blender or a food processor and blend until smooth. You may need to add some water to help the blending process. You can store the paste in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
How to make tamarind paste for Cambodian soups?
Tamarind paste is another essential ingredient for many Cambodian soups. It adds a sour and fruity flavor that balances the sweetness and saltiness of the other ingredients. To make tamarind paste,
you will need:
- 1/4 cup of tamarind pulp (available in Asian markets or online)
- 1 cup of hot water
- A fine-mesh strainer or a cheesecloth
To make the paste,
simply soak the tamarind pulp in the hot water for about 15 minutes or until soft. Then mash the pulp with your fingers or a spoon and strain the liquid through a fine-mesh strainer or a cheesecloth. Discard the seeds and fibers and keep the thick brown liquid. You can store the paste in an airtight container in the refrigerator for up to a month or in the freezer for up to six months.
How to make coconut milk for Cambodian soups?
Coconut milk is another common ingredient for many Cambodian soups. It adds a creamy and rich texture and flavor that complements the sour and spicy notes of the other ingredients. To makecoconut milk for Cambodian soups, you will need:
- 2 cups of unsweetened shredded coconut (available in grocery stores or online)
- 4 cups of hot water
- A blender or a food processor
- A fine-mesh strainer or a cheesecloth
To make the coconut milk, simply put the shredded coconut and the hot water in a blender or a food processor and blend until smooth. Then strain the liquid through a fine-mesh strainer or a cheesecloth. Squeeze out as much liquid as possible and discard the coconut pulp. You can store the coconut milk in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.
How to make rice noodles for Cambodian soups?
Rice noodles are another staple ingredient for many Cambodian soups. They are thin and slippery noodles that are made from rice flour and water. To make rice noodles for Cambodian soups, you will need:
- 2 cups of rice flour (available in Asian markets or online)
- 1/4 teaspoon of salt
- 1 1/2 cups of boiling water
- A large pot of water for cooking
- A steamer basket or a colander
- A rolling pin or a bottle
- A sharp knife or a pizza cutter
- A baking sheet or a tray
- Some cornstarch or rice flour for dusting
To make the rice noodles, follow these steps:
- In a large bowl, whisk together the rice flour and the salt.
- Add the boiling water gradually and stir with a wooden spoon until a smooth dough forms.
- Knead the dough for about 10 minutes or until smooth and elastic.
- Divide the dough into four equal portions and shape them into balls.
- Cover the dough balls with a damp cloth and let them rest for about 15 minutes.
- On a lightly floured surface, roll out each dough ball into a thin rectangle, about 1/8 inch thick.
- Cut the rectangle into thin strips, about 1/8 inch wide.
- Dust the strips with some cornstarch or rice flour to prevent them from sticking together.
- Transfer the strips to a baking sheet or a tray and repeat with the remaining dough balls.
- Bring a large pot of water to a boil and add some salt.
- Cook the rice noodles in batches for about 2 minutes or until they float to the surface.
- Drain the noodles and rinse them under cold water to stop the cooking process.
- Transfer the noodles to a steamer basket or a colander and steam them over boiling water for about 10 minutes or until soft and translucent.
How to make prahok for Cambodian soups?
Prahok is a fermented fish paste that is widely used in Cambodian cuisine. It adds a salty and umami flavor that enhances the taste of many dishes. To make prahok for Cambodian soups, you will need:
- 2 pounds of fresh fish (preferably small fish like anchovies, sardines, or mackerel)
- 1/4 cup of salt
- A large glass jar with a lid
To make the prahok, follow these steps:
- Clean and gut the fish and rinse them well under cold water.
- Dry the fish with paper towels and chop them into small pieces.
- In a large bowl, toss the fish with the salt and mix well.
- Pack the fish tightly into the glass jar, leaving some space at the top.
- Cover the jar with a lid and store it in a cool and dark place for at least six months, shaking it occasionally to distribute the salt.
- The prahok is ready when it has a strong smell and a soft texture. You can store it in the refrigerator for up to a year or in the freezer for up to two years.
How to make palm sugar for Cambodian soups?
Palm sugar is a natural sweetener that is made from the sap of palm trees. It has a caramel-like flavor and color that adds depth and richness to many Cambodian dishes. To make palm sugar for Cambodian soups, you will need:
- 4 cups of palm sap (available in Asian markets or online)
- A large pot
- A wooden spoon
- A candy thermometer or a bowl of cold water
- A baking sheet or a tray
- Some oil or cooking spray for greasing
To make the palm sugar, follow these steps:
- Pour the palm sap into a large pot and bring it to a boil over high heat.
- Reduce the heat and simmer the sap, stirring occasionally, until it thickens and turns golden brown, about 45 minutes to an hour.
- Check the temperature of the sap with a candy thermometer or a bowl of cold water. It should reach 240°F (115°C) or form a soft ball when dropped into the water.
- Remove the pot from the heat and let it cool slightly.
- Grease a baking sheet or a tray with some oil or cooking spray.
- Spoon the sap onto the prepared sheet or tray, forming small mounds or discs.
- Let the sugar harden and cool completely before storing it in an airtight container at room temperature for up to six months.
How to make fish sauce for Cambodian soups?
Fish sauce is a condiment that is made from fermented fish and salt. It has a pungent and salty flavor that adds umami and depth to many Cambodian dishes. To make fish sauce for Cambodian soups, you will need:
- 2 pounds of fresh fish (preferably small fish like anchovies, sardines, or mackerel)
- 1/4 cup of salt
- 4 cups of water
- A large glass jar with a lid
- A fine-mesh strainer or a cheesecloth
- A saucepan
- A wooden spoon
- A bottle or a jar for storing
To make the fish sauce, follow these steps:
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How to Make Delicious Cambodian Soup Recipes at Home
Hello, Good News! Welcome to our blog, where we share with you the best tips and tricks for cooking amazing dishes from around the world. Today, we are going to explore the wonderful world of Cambodian soup recipes, which are full of flavor, nutrition, and variety. Whether you are looking for a hearty meal, a light snack, or a refreshing drink, there is a Cambodian soup recipe for you.
Cambodian cuisine, also known as Khmer cuisine, is influenced by the neighboring countries of Thailand, Vietnam, Laos, and China, as well as by the French colonial legacy. However, it also has its own distinctive characteristics, such as the use of fermented fish paste (prahok), palm sugar, coconut milk, lemongrass, galangal, kaffir lime leaves, tamarind, and other aromatic herbs and spices. Cambodian soups are often sour, sweet, salty, and spicy at the same time, creating a complex and balanced flavor profile.
Types of Cambodian Soup Recipes
Samlar Machu (Sour Soup)
One of the most popular types of Cambodian soup recipes is samlar machu, which literally means “sour soup”. Samlar machu can be made with various kinds of meat or seafood, such as chicken, pork, shrimp, or fish. The sourness comes from tamarind paste or lime juice, which are also used to tenderize the meat. The soup is also seasoned with fish sauce, sugar, chilies, and fresh herbs like cilantro or basil. Samlar machu is usually served with a side of jasmine rice or rice noodles.
Some of the most common varieties of samlar machu are:
- Samlar machu kroeung: This version uses kroeung, a fragrant paste made from lemongrass, galangal, turmeric, kaffir lime leaves, garlic, shallots, and other ingredients. Kroeung adds a yellow color and a rich flavor to the soup.
- Samlar machu kreung sach moan: This version uses chicken as the main protein and adds pineapple chunks for a sweet and tangy contrast.
- Samlar machu trey: This version uses fish as the main protein and adds vegetables like green beans, tomatoes, okra, eggplant, cabbage, or carrots.
Amok (Coconut Curry Soup)
Another famous type of Cambodian soup recipes is amok, which is a coconut curry soup that is thickened with eggs and rice flour. Amok can be made with fish (amok trey), chicken (amok moan), beef (amok sach ko), or vegetables (amok chrouk). The curry paste for amok is similar to kroeung but also includes shrimp paste and roasted peanuts. The soup is flavored with coconut milk,
fish sauce,
sugar,
lime juice,
and fresh herbs like cilantro or dill. Amok is usually served in a banana leaf bowl or a coconut shell.
Some of the benefits of amok are:
- It is rich in protein and healthy fats from the meat or seafood and the coconut milk.
- It is gluten-free and dairy-free.
- It is easy to make and can be customized according to your preferences.
Nom Banh Chok (Rice Noodle Soup)
Nom banh chok is a type of rice noodle soup that is very popular in Cambodia. It consists of thin rice noodles that are topped with a green fish curry sauce and fresh vegetables like bean sprouts,
cucumber slices,
banana blossom shreds,
mint leaves,
and basil leaves. The green fish curry sauce is made from fish (usually snakehead fish),
lemongrass,
galangal,
turmeric root or powder,
kaffir lime leaves or zest,
garlic,
shallots,
shrimp paste,
coconut milk,
fish sauce,
sugar,
and green chilies. Nom banh chok is usually eaten for breakfast or lunch and can be found in street stalls or markets.
Some of the reasons why nom banh chok is so popular are:
- It is light and refreshing.
- It is low in calories and high in fiber.
- It is cheap and widely available.
Cambodian Soup Recipes Table Breakdown
| Name | Type | Main Ingredients | Flavor | Serving |
| — | — | — | — | — |
| Samlar machu | Sour soup | Meat or seafood (chicken, pork, shrimp, or fish), tamarind paste or lime juice, fish sauce, sugar, chilies, fresh herbs | Sour, sweet, salty, spicy | With rice or rice noodles |
| Amok | Coconut curry soup | Meat or seafood (fish, chicken, beef, or vegetables), kroeung paste, shrimp paste, roasted peanuts, coconut milk, eggs, rice flour, fish sauce, sugar, lime juice, fresh herbs | Creamy, nutty, aromatic | In a banana leaf bowl or a coconut shell |
| Nom banh chok | Rice noodle soup | Rice noodles, green fish curry sauce (fish, lemongrass, galangal, turmeric, kaffir lime leaves or zest,
garlic,
shallots,
shrimp paste,
coconut milk,
fish sauce,
sugar,
green chilies),
fresh vegetables (bean sprouts,
cucumber slices,
banana blossom shreds,
mint leaves,
basil leaves) | Fresh, tangy, herbaceous | In a bowl |
FAQs about Cambodian Soup Recipes
What is the difference between Cambodian and Thai soups?
Both Cambodian and Thai soups share some common ingredients and flavors,
such as coconut milk,
lemongrass,
galangal,
kaffir lime leaves,
fish sauce,
and chilies. However,
there are also some differences between them. For example:
- Cambodian soups tend to use more tamarind and lime juice for sourness,
while Thai soups tend to use more vinegar and lemon grass. - Cambodian soups tend to use more palm sugar for sweetness,
while Thai soups tend to use more white sugar or brown sugar. - Cambodian soups tend to use more fermented fish paste (prahok) for saltiness and umami,
while Thai soups tend to use more soy sauce or oyster sauce. - Cambodian soups tend to use more fresh herbs like cilantro,
basil,
or dill for garnishing,
while Thai soups tend to use more fried shallots,
garlic,
or peanuts.
How to make kroeung paste for Cambodian soups?
Kroeung paste is a versatile ingredient that can be used for many Cambodian soups and dishes. It is made from lemongrass,
galangal,
turmeric,
kaffir lime leaves,
garlic,
shallots,
and other spices. To make kroeung paste,
you will need:
- 4 stalks of lemongrass,
only the bottom third of the stalks,
tough outer layers removed and sliced thinly - 1 thumb-sized piece of galangal,
peeled and sliced thinly - 1 thumb-sized piece of fresh turmeric root or 1 teaspoon of turmeric powder
- 4 kaffir lime leaves or 1 teaspoon of kaffir lime zest
- 6 cloves of garlic,
peeled - 4 shallots,
peeled and chopped - 1 teaspoon of salt
- Water as needed
To make the paste,
simply put all the ingredients in a blender or a food processor and blend until smooth. You may need to add some water to help the blending process. You can store the paste in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
How to make tamarind paste for Cambodian soups?
Tamarind paste is another essential ingredient for many Cambodian soups. It adds a sour and fruity flavor that balances the sweetness and saltiness of the other ingredients. To make tamarind paste,
you will need:
- 1/4 cup of tamarind pulp (available in Asian markets or online)
- 1 cup of hot water
- A fine-mesh strainer or a cheesecloth
To make the paste,
simply soak the tamarind pulp in the hot water for about 15 minutes or until soft. Then mash the pulp with your fingers or a spoon and strain the liquid through a fine-mesh strainer or a cheesecloth. Discard the seeds and fibers and keep the thick brown liquid. You can store the paste in an airtight container in the refrigerator for up to a month or in the freezer for up to six months.
How to make coconut milk for Cambodian soups?
Coconut milk is another common ingredient for many Camb