🏠 Home > 🗺️ Recipes > 🍲 Soups > 🇰🇭 Cambodia Soups > 🍲 Samlor Machu Kreung (Lemongrass Sour Soup) , Samlor Kari (Classic Chicken Curry Soup) , Samlor Korko (The Stirring Vegetable Soup)
🍲 A Taste of Tradition: 3 Real Cambodian Soup Recipes Loved by Locals
The Soul of Khmer Cuisine: Why Cambodian Soups are a Must-Try
Hey there, my friend! If you're a food lover who thinks you've tried everything Southeast Asia has to offer, get ready for a delicious surprise. We’re about to dive deep into Khmer cuisine, a culinary tradition that is often overshadowed by its flashier neighbors but holds a quiet power and depth of flavor all its own. And the heart of any Cambodian meal? The Samlor, or soup.
In Cambodia, soup isn't just an appetizer; it's a staple, a side dish, and often the centerpiece of the table, served family-style alongside a pile of steaming jasmine rice. Unlike many other global soups, Khmer Samlor is characterized by a few unique traits: a reliance on fresh, aromatic herbs often pounded into a Kroeung (spice paste), a balanced use of saltiness (often from Prahok, or fermented fish paste, which we'll address how to substitute), and a vibrant use of sour and sweet notes.
Cambodian soups tell a story of the country's rich agricultural heritage, using everything from river fish and hearty meats to a rainbow of local vegetables and wild herbs. They are comforting, restorative, and absolutely bursting with layers of flavor that will keep you coming back for more.
In this comprehensive, long-form guide, we’re going to master three essential, authentic Samlor classics that form the foundation of Khmer cooking:
1.Samlor Machu Kreung (Lemongrass Sour Soup): The ultimate aromatic, tangy, and unforgettable sour soup.
2.Samlor Kari (Classic Chicken Curry Soup): A rich, fragrant, and milder cousin to Thai curries, perfect for dipping bread.
3.Samlor Korko (The Stirring Vegetable Soup): The national "gumbo"—a thick, hearty, and incredibly healthy vegetable stew.
🔹 Recipe 1: Samlor Machu Kreung (The Essential Khmer Lemongrass Sour Soup)
Samlor Machu Kreung is perhaps the most iconic Cambodian dish—and for good reason. It perfectly captures the country’s love for the bold, complex combination of sourness (Machu) and aromatic herbs (Kroeung). If you’ve ever had Thai Tom Yum, this is its deeper, earthier, and often heartier cousin.
About this Recipe: The Aromatic, Tangy Powerhouse
The defining feature of this soup is the Kroeung (Khmer spice paste). Unlike many other Southeast Asian curry pastes that use a lot of dried spices, the Khmer Kroeung is dominated by fresh, fragrant ingredients: lemongrass, galangal, turmeric, and kaffir lime zest. This paste is first sautéed with your choice of protein (beef, pork ribs, or fish) before the broth is added. The sourness comes from tamarind, creating a beautifully balanced, tangy, and deeply satisfying soup that is eaten with rice, not noodles.
Ingredients & Measurements
(Yields 6 servings | Prep Time: 25 minutes | Cook Time: 45 minutes)
A. The Kroeung (Herb Paste)
- 3 tbsp Lemongrass (tender inner stalk only), finely sliced
- 2 tbsp Galangal (or ginger), chopped
- 1 tbsp Fresh Turmeric (or 1 tsp powder)
- 3-4 Kaffir Lime Leaves, central vein removed, chopped
- 3-4 cloves Garlic
- 2 Shallots, quartered
- 1-3 Dried Red Chilies (soaked in water, adjust for heat)
- 1 tsp Salt
B. The Soup
- 2 tbsp Cooking Oil
- 1.5 lbs Beef (chuck roast or short ribs), sliced thinly or cubed
- 6 cups Water or Chicken Broth
- 2 tbsp Tamarind Pulp (mixed with 1/2 cup warm water, strained) or 1 tbsp Tamarind Powder
- 2 tbsp Fish Sauce
- 1 tbsp Palm Sugar (or brown sugar)
- 1 cup Thai Eggplant (Trob Sreoy), quartered, or small chunks of zucchini
- 1 cup Water Spinach (Trokoun) or regular spinach/kale, chopped (stems separated from leaves)
- 1/2 cup Long Beans, cut into 1-inch lengths
- 1 cup Pineapple chunks (optional, adds sweetness and acidity)
- Fresh Basil and Culantro (for garnish)
Step-by-Step Instructions
1.Make the Kroeung: Pound all Kroeung ingredients (A) in a mortar and pestle until a smooth paste forms. If using a blender, add 1-2 tbsp of water to help it blend.
2.Sauté the Base: Heat the oil in a large pot over medium heat. Add the Kroeung paste and sauté for 3-5 minutes until very fragrant. Be patient here, this step builds the flavor foundation!
3.Brown the Meat: Add the sliced beef (or pork/fish) to the pot. Stir-fry for about 5 minutes until the meat is lightly browned and completely coated in the Kroeung.
4.Simmer the Broth: Pour in the 6 cups of water or broth. Bring to a rolling boil, then reduce heat to a gentle simmer. Add the tamarind pulp, fish sauce, and palm sugar.
5.Cook the Meat: If using beef or ribs, simmer gently for 30–40 minutes until the meat is tender. If using fish, cook for only 5 minutes before adding the vegetables.
6.Add the Vegetables: Add the harder vegetables first: Thai eggplant, long beans, and the water spinach stems. Simmer for 10 minutes.
7.Final Seasoning and Herbs: Taste the broth and adjust with more fish sauce (saltiness), tamarind (sourness), or sugar (sweetness). Stir in the water spinach leaves and fresh basil/culantro. Turn off the heat immediately—the residual heat will wilt the leaves perfectly.
8.Serve: Ladle hot into bowls and serve with fresh jasmine rice.
Tips & Mistakes to Avoid
- Prahok Substitution: Traditional Samlor Machu Kreung often uses prahok for an intense savory, fermented kick. If you don't have it or prefer not to use it, the recipe above uses fish sauce as an effective and safer substitute for the essential saltiness. If you want the funk, add 1 tsp of prahok paste along with the fish sauce in step 4.
- The Power of Fresh Kroeung: Do not use pre-made curry paste for this! The unique, bright taste of Khmer cuisine comes directly from the fresh Kroeung.
- Layer the Vegetables: Adding the vegetables in stages ensures the hard ones (eggplant, pineapple) are tender while the greens (water spinach leaves, basil) remain bright and fresh.
- Balance is Key: The flavor profile should be sharply sour, distinctly savory, mildly sweet, and intensely aromatic. Keep tasting until you hit that sweet spot!
FAQ
Q: Can I make the Kroeung ahead of time?
A: Absolutely! Make a large batch, store it in an airtight container with a thin layer of oil on top, and refrigerate it for up to a week. You can also freeze it.
Q: What protein works best?
A: Beef short ribs (for a long-simmered, rich soup), pork spare ribs, or catfish/tilapia are the most common. The recipe is highly versatile!
Summary
Samlor Machu Kreung is a deep dive into Khmer flavor. It’s a beautifully complex soup that proves simplicity in ingredients can lead to profound results. Master the Kroeung, and you've mastered the heart of Cambodian cooking.
🔹 Recipe 2: Samlor Kari (Khmer Classic Chicken Curry Soup)
Samlor Kari is Cambodia's beloved version of curry, often served on special occasions, holidays, or as a comforting breakfast dish with Num Banh Chok rice noodles or French baguette pieces. It is distinct from its Thai and Indian counterparts—it's creamier, milder in spice, and packed with root vegetables.
About this Recipe: Creamy Comfort with a Citrus Twist
While it’s called a curry, Samlor Kari has a thinner, soup-like consistency that makes it perfect for soaking up bread. It's built on a base of red Kroeung (similar to the first recipe but with more chili and often less turmeric), enriched with coconut milk, and sweetened with palm sugar. Crucially, it features large chunks of hearty vegetables like sweet potatoes, carrots, and onions, making it an incredibly filling and satisfying meal. The garnish of fresh Thai basil is what makes it uniquely Khmer.
Ingredients & Measurements
(Yields 8 servings | Prep Time: 15 minutes | Cook Time: 40 minutes)
- 1.5 lbs Chicken Thighs (boneless, skinless), cut into 1-inch cubes
- 2 tbsp Red Kroeung (see recipe 1 Kroeung, but add more chili and perhaps a pinch of paprika for color) OR high-quality Thai Red Curry Paste (about 3-4 tbsp)
- 1 tbsp Cooking Oil
- 1 large Onion, quartered
- 2 cups Chicken Broth (low sodium)
- 2 (13.5 oz) cans Coconut Milk (full fat recommended)
- 1 large Sweet Potato, peeled and cubed (1-inch)
- 2 Carrots, sliced into 1-inch thick pieces
- 2 tbsp Fish Sauce
- 2 tbsp Palm Sugar (or brown sugar)
- 4-5 Kaffir Lime Leaves, bruised (optional, but highly recommended)
- Thai Basil leaves, for garnish
- Roasted Peanuts, crushed (for garnish)
Step-by-Step Instructions
1.Sauté the Kroeung: In a large pot or Dutch oven, heat the oil over medium-high heat. Add the Red Kroeung/Curry Paste and sauté for 2-3 minutes until it becomes fragrant.
2.Add Chicken and Aromatics: Add the cubed chicken and the quartered onion to the pot. Stir-fry for 5-7 minutes until the chicken is lightly browned and coated in the paste.
3.Simmer with Coconut Milk: Pour in the chicken broth and coconut milk. Add the sweet potato, carrots, fish sauce, palm sugar, and bruised kaffir lime leaves.
4.Cook Until Tender: Bring the soup to a gentle simmer. Reduce the heat and let it cook, uncovered, for 25-30 minutes, or until the sweet potatoes and carrots are fork-tender. Stir occasionally to prevent the coconut milk from scorching on the bottom.
5.Final Seasoning: Taste the broth. It should be rich, savory, slightly sweet, and creamy. Adjust with more fish sauce for salt, or sugar for sweetness.
6.Serve: Ladle the hot Samlor Kari into bowls. Garnish generously with fresh Thai basil and a sprinkle of crushed roasted peanuts. Serve with rice, rice noodles, or crusty French bread for dipping.
Tips & Mistakes to Avoid
- Don't Boil the Coconut Milk: Once the coconut milk is added, only let it gently simmer. Hard boiling can cause the fat and liquid to separate, resulting in an oily, broken texture.
- The Starch Secret: Don't rinse your sweet potato cubes too thoroughly; the light starch remaining on them will help naturally thicken the soup slightly as it cooks.
- Aromatics Boost: If you can’t find kaffir lime leaves, a strip of lime zest added during the simmer will give a hint of that citrus aroma.
- Pairing is Crucial: Serving Samlor Kari with a crisp, French-style baguette (Nom Pang in Khmer) is the traditional way to enjoy it, soaking up every drop of that creamy broth.
FAQ
Q: Can I use different meats or make it vegetarian?
A: Yes! Beef, pork, or shrimp work great. For a vegetarian version, use firm tofu or chickpeas, a vegetable broth base, and ensure your curry paste is vegan-friendly (check for shrimp paste).
Q: Why is Samlor Kari less spicy than Thai Curry?
A: Khmer cuisine often uses chilies for flavor depth and aroma rather than overwhelming heat. The goal is a rich, balanced, and comforting soup.
Summary
Samlor Kari is pure comfort in a bowl. It’s a creamy, fragrant, and hearty soup that demonstrates the beautiful, balancing hand of Cambodian curry cooking, perfect for a cozy night or a celebratory meal.
🔹 Recipe 3: Samlor Korko (The Hearty "Stirring Soup")
Samlor Korko literally translates to "stirring soup" and is often considered the Cambodian national dish. It’s a thick, highly nutritious, and complex vegetable stew that uses a phenomenal variety of garden ingredients.
About this Recipe: Thick, Earthy, and Utterly Wholesome
This soup is a masterclass in using local produce. It’s a hearty stew that gets its distinct body and nutty flavor from Pounded Roasted Rice (a technique known as Tuk Pdao), which acts as a natural thickener. The flavor base is a Green Kroeung (lots of lemongrass, less turmeric) and, traditionally, Prahok. But what makes it truly special is the inclusion of almost every vegetable imaginable: pumpkin, green papaya, bitter melon, eggplant, and various leaves and shoots. It is deeply savory, earthy, and supremely healthy.
Ingredients & Measurements
(Yields 8 servings | Prep Time: 30 minutes | Cook Time: 50 minutes)
A. The Base Aromatics
- 1 batch Green Kroeung (use Recipe 1 Kroeung, but omit the turmeric and red chili)
- 1 tbsp Cooking Oil
- 1 tsp Prahok (fermented fish paste) OR 1 tbsp Fish Sauce
- 1 lb Fish Fillet (Catfish or Tilapia), sliced into large pieces OR 1 lb Chicken Thighs, cubed
- 8 cups Water or Fish/Chicken Broth
B. The Vegetables and Thickener
- 1 cup Kabocha Pumpkin (or butternut squash), 1-inch cubes
- 1 cup Green Papaya, partially peeled, shredded or cubed
- 1 cup Long Beans, cut into 1-inch lengths
- 1 cup Small Thai Eggplant (Trob Sreoy), halved
- 1/2 cup Bitter Melon, deseeded and sliced (optional, for bitterness)
- 1/4 cup Toasted Rice Powder (Tuk Pdao - simply roast uncooked rice grains until golden brown and grind to a coarse powder)
- Seasoning: 2 tbsp Fish Sauce, 1 tbsp Palm Sugar (or brown sugar)
- 2 cups Green Leafy Vegetables (e.g., pumpkin shoots, moringa leaves, or substitute with mustard greens, kale, or spinach)
Step-by-Step Instructions
1.Prepare the Aromatics: Make the Green Kroeung (Lemongrass, Galangal, Kaffir Lime, Garlic, Shallots).
2.Make the Thickener: Prepare the Toasted Rice Powder (roast raw rice in a dry pan until light golden, then pound or blend until coarsely ground).
3.Sauté the Base: Heat the oil in a large pot. Add the Kroeung and Prahok/Fish Sauce substitute. Sauté for 5 minutes until very fragrant.
4.Sear the Protein: Add the fish or chicken. Stir gently to coat in the Kroeung. Cook for 3-5 minutes until seared.
5.Add Water and Hard Vegetables: Pour in the broth/water. Bring to a boil, then add the Kabocha Pumpkin, Green Papaya, Long Beans, and Thai Eggplant.
6.Simmer and Thicken: Simmer gently for 20 minutes, or until the pumpkin is tender. Now, slowly whisk in the Toasted Rice Powder. Stir constantly for a minute until the soup begins to thicken to a stew-like consistency. Add the Fish Sauce and Palm Sugar.
7.Final Vegetables and Seasoning: Taste and adjust seasoning. Just before serving, stir in the Green Leafy Vegetables. Turn off the heat—the residual heat will wilt them.
8.Serve: Serve immediately, hot, with rice.
Tips & Mistakes to Avoid
- The Rice Powder is Essential: Do not skip the Toasted Rice Powder! It gives Samlor Korko its characteristic nutty flavor and thick, "gumbo"-like consistency. It's the whole point of the "stirring" soup.
- Vegetable Variety: The beauty of this soup is the variety. Aim for a mix of textures and flavors (starchy, watery, slightly bitter, fibrous). If you can't find traditional Khmer vegetables, use a mix of hard squash, zucchini, and leafy greens.
- Add Prahok Safely: If using Prahok (fermented fish paste), either cook it very thoroughly with the Kroeung in step 3, or dissolve it in some hot water first and add the strained liquid (discarding any bones/sediment).
- The Stirring: Stir often, especially after adding the rice powder, to prevent the powder from sticking and scorching at the bottom of the pot.
FAQ
Q: What is the best way to substitute for Tuk Pdao (Toasted Rice Powder)?
A: You can’t truly substitute the flavor, but for thickness, you could use a cornstarch slurry. However, to get the essential nutty flavor, you must roast and grind a little rice. It's a quick, easy step!
Q: Why is it called "stirring soup"?
A: The name is believed to come from the necessity to constantly stir the soup as it cooked (especially after adding the thickener) to ensure all the various ingredients cooked evenly and the rice powder didn't clump or burn.
Summary
Samlor Korko is a wholesome, hearty masterpiece that showcases the incredible richness of Cambodia's vegetable garden. It's truly a unique, satisfying, and nutritionally rich soup that deserves its title as a national dish.
Final Thoughts
You’ve just unlocked the secrets to three of Cambodia’s most cherished and flavorful soups. From the zesty, aromatic layers of Samlor Machu Kreung to the creamy, comforting depths of Samlor Kari, and the hearty, earthy goodness of Samlor Korko, these recipes are more than just meals—they are a cultural experience.
Notice a theme? The foundation of all these soups is the powerful Kroeung (herb paste). Once you master that basic paste, the rest of Khmer cuisine opens up to you!
Don't be intimidated by the exotic names or ingredients like Prahok; these recipes are surprisingly simple and forgiving. We encourage you to start with Samlor Kari as it uses more familiar ingredients, then bravely move on to making your own Kroeung for Samlor Machu Kreung.
Grab your mortar and pestle (or blender!), embrace the aroma of fresh lemongrass, and bring the incredible flavors of the Kingdom of Wonder right into your kitchen.
Which of these legendary Cambodian soups are you going to tackle first? Share your photos and let us know about your Khmer cooking adventure!
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