Tangy tamarind soup with meat and vegetables — a beloved Cambodian comfort dish.
Samlor korko is a sour soup made with tamarind, pork or fish, and assorted vegetables. It's lighter than a curry but more substantial than a clear soup, offering a perfect balance of sour, salty, and slightly spicy. It's often eaten at home during rainy season and is considered comforting and healthful.
Serves 4
Heat oil and fry garlic until fragrant.
Add meat and stir-fry for 3 minutes.
Pour water or stock. Bring to a boil, then simmer 10 minutes.
Add vegetables and tamarind paste. Simmer until vegetables are tender and meat is cooked, about 8–10 minutes. Season with fish sauce. Serve hot.
Tamarind paste is essential for the sour base.
Use whatever vegetables you have on hand.
The soup should taste tangy but balanced with fish sauce.
Add pineapple for sweetness
Use shrimp instead of pork
Add bamboo shoots
Refrigerate up to 3 days. Reheats well.
Samlor korko is a traditional Cambodian comfort soup eaten year-round, especially during the monsoon season when it's believed to have cooling, detoxifying properties.
Lime juice can substitute but the flavor will be different and less complex.
Yes, omit the meat and use vegetable stock. It will be lighter but still delicious.
Per serving · 4 servings total
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