Sour and spicy vegetable soup with fish
Samlor machu teuk is a tangy Khmer soup combining fresh vegetables, fish, and a balance of sour and spicy flavors from tamarind and chilies.
Serves 4
Bring vegetable broth to a boil in a large pot. Add chopped vegetables and cook for 8-10 minutes until starting to soften.
Cut vegetables into consistent sizes for even cooking
Add fish or shrimp to the broth and cook for 5-7 minutes until cooked through.
Don't overcook fish or it will become dry
Stir in tamarind paste until well incorporated. Add fish sauce and sliced chilies, adjusting balance of sour, salty, and spicy flavors.
Taste and adjust seasoning to preference
Simmer for 2 more minutes to let flavors meld. Serve in bowls with rice on the side.
Use fresh tamarind paste for the best flavor
Don't overcook vegetables or they'll become mushy
Serve with jasmine rice
Add coconut milk for creamier version
Use chicken instead of fish
Add more vegetables like okra or bamboo shoots
Keep refrigerated for up to 3 days. Reheat gently on stovetop.
Samlor soups are fundamental to Khmer cuisine, representing the balance of flavors important in Southeast Asian cooking.
Pumpkin, long beans, eggplant, and carrots are traditional choices.
Yes, use vegetable broth and tofu instead of fish.
Per serving · 4 servings total
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