Khmer Samlor Korko (Sour Soup)

About This Recipe

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. Rooted in the everyday cooking of Cambodian kitchens, Khmer Samlor Korko (Sour Soup) balances technique and tradition: the pork or fish, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight soup or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the pork or fish, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 300 gpork or fish, cubed
• 6 cupswater or stock
• 3 tbsptamarind paste
• 2 tbspfish sauce
• 100 gvegetables (tomato, okra, eggplant, beans)
• 3 clovesgarlic, minced
• 2thai chilies (optional)
• 1 tbspoil

Instructions

1. 1

   Fry aromatics

   Heat oil and fry garlic until fragrant.

2. 2

   Cook meat

   Add meat and stir-fry for 3 minutes.

3. 3

   Add liquid

   Pour water or stock. Bring to a boil, then simmer 10 minutes.

4. 4

   Add vegetables and tamarind

   Add vegetables and tamarind paste. Simmer until vegetables are tender and meat is cooked, about 8–10 minutes. Season with fish sauce. Serve hot.

Variations

• •

  Add pineapple for sweetness

• •

  Use shrimp instead of pork

• •

  Add bamboo shoots

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Refrigerate up to 3 days. Reheats well. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions