Cambodia's essential sour fish soup: a clear, tamarind-lemongrass broth with whole fish, tomatoes, and pineapple β fragrant, restorative, and deeply tied to Khmer identity.
Samlor Macho (ααααααααΌα β literally 'sour soup') is one of the four fundamental soups of Cambodian cuisine, and arguably the most widely eaten dish in the country outside of rice itself. It appears on every Cambodian family table multiple times a week β a clear, golden, sour broth built from tamarind, lemongrass, kaffir lime leaves, and galangal, into which whole fish (the freshwater fish of the Mekong and Tonle Sap lake are traditional), tomatoes, pineapple, bean sprouts, and long beans are placed and briefly simmered. Unlike Thai tom yum β its spicier, more aromatic cousin across the border β samlor macho is defined by balance and restraint: the sourness is gentle (tamarind or slok m'chou leaves), the aromatics subtle (not the Thai-style fragrant punch), and the broth is meant to be restorative and clean rather than bold. Fish is almost always the protein β Cambodia's extraordinary inland fisheries on the Tonle Sap lake have made freshwater fish the cornerstone of Khmer diet for over a millennium. Anthropologists studying the Angkor period (9thβ15th centuries) have found abundant fish bones and tamarind in archaeological digs at Angkor Thom, suggesting samlor-style preparations are among the oldest still-living recipes in Southeast Asia. The soup is served over rice or alongside it, and the broth is consumed throughout the meal as a palate refresher and digestive.
Serves 4
Combine water or stock, bruised lemongrass, galangal slices, kaffir lime leaves, halved shallots, and smashed garlic in a large pot. Bring to a boil and simmer 10 minutes to extract all aromatics.
This aromatic infusion is the foundation β do not rush it. The longer you simmer the lemongrass and galangal, the more fragrant and complex the broth.
Strain the tamarind liquid into the pot (discard pulp). The broth should turn a pale golden-amber color. Taste β it should be gently sour. Add more tamarind if you want a more pronounced sourness, remembering that fish sauce will add salt.
Add tomato quarters and pineapple chunks. Simmer 5 minutes until tomatoes have just softened and released their juices into the broth.
Add fish sauce and sugar. Taste and adjust β the broth should be savory, sour, very slightly sweet, and fragrant. This balance is the heart of samlor macho.
The Cambodian flavor balance (Khmer: chaeu-phem) aims for a gentler, more restrained sourness than Thai tom yum β if it tastes one-dimensionally sour, add a little more sugar to round it out.
Gently lower fish steaks into the simmering broth. Reduce heat to a gentle simmer. Cook 6β8 minutes until fish is just opaque through and flakes when pressed. Do not stir β fish steaks break easily.
Add long beans and bean sprouts. Simmer 2 minutes β the vegetables should retain some crunch and freshness, not be overcooked.
Add spring onions. Ladle into deep bowls, ensuring each bowl gets a piece of fish. Scatter cilantro and Asian celery over the top. Serve with jasmine rice and fresh chili on the side.
Whole fish with bones produces a richer, more gelatinous broth than fillets β the collagen from the bones dissolves into the soup and gives it body.
Asian celery (chan chi), sold at Cambodian and Thai grocery stores, has a much more intense, herbal flavor than regular celery β a little goes a long way and is worth finding for authenticity.
Remove the lemongrass knot and galangal slices before serving β they are for flavor only and are too fibrous to eat.
Samlor macho with shrimp: replace fish with large prawns β cook just 3β4 minutes. The broth remains identical; the protein is lighter.
Samlor macho khtis (with coconut): add 100ml coconut milk at the end for a richer, slightly creamier Southern Cambodian variant.
Samlor macho without tamarind: some Cambodian families use slok m'chou leaves (tamarind leaves) or roselle (hibiscus) calyces for sourness β the flavor is slightly more floral.
Refrigerates up to 2 days β fish continues to absorb the broth and becomes more flavorful. Reheat gently without boiling. Add fresh bean sprouts and herbs when reheating to restore texture.
Samlor macho is one of Cambodia's four canonical soups (alongside samlor kari, samlor kako, and samlor korko) and forms part of the Khmer culinary canon documented in ancient texts. The combination of tamarind, fish, and lemongrass appears in archaeological evidence from Angkor period sites (9thβ15th centuries CE), suggesting this sour fish soup tradition predates the arrival of Thai and Vietnamese culinary influences in the region. Cambodian food historians regard it as one of the original expressions of Khmer cuisine.
Freshwater fish traditional to the Mekong and Tonle Sap β tilapia, snakehead (trey raws), or catfish β are most authentic. In Western countries, barramundi, sea bass, or snapper work beautifully. Avoid very oily fish (salmon, mackerel) as their fat overwhelms the delicate broth.
They are related β both are sour soups with lemongrass and fish in Southeast Asian cuisine. But samlor macho is notably gentler, clearer, and less intensely spiced than Thai tom yum. It uses tamarind rather than lime juice as the primary souring agent, includes pineapple (unusual in tom yum), and omits the galangal-heavy, chili-intense profile of the Thai dish.
Yes β replace fish with firm tofu and use vegetable stock. Replace fish sauce with soy sauce or a combination of soy sauce and a pinch of MSG for umami depth. The broth flavor is naturally aromatic and sour enough to stand alone without fish.
Asian celery (chan chi, also called Chinese celery or smallage) has thin, hollow stems and very strong, fragrant flavor. Regular celery leaves are a reasonable substitute β use just the leafy tops, not the stalks. Flat-leaf parsley works in a pinch but the flavor is different.
Per serving (480g / 16.9 oz) Β· 4 servings total
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