Click on the image, above to submit to Pinterest.

Somlah Machou Khmer (Sour Soup with Tomato and Lotus Roots)

Shin Ngoa Lap (Sour Soup with Tomato and Lotus Roots) is a traditional Cambodian recipe for a classic hot and sour soup with catfish, tamarind and lotus roots. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Sour Soup with Tomato and Lotus Roots.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Spice RecipesHerb RecipesVegetable RecipesCambodia Recipes


Ingredients:

720ml chicken stock
2 stalks of lemongrass (white bulbs only), smashed
60ml fish sauce (Nam Pla)
2 tbsp brown sugar
2 tsp galangal, coarsely chopped
2 tsp salt
115g lotus roots cut into 5cm lengths (obtain from Oriental markets)
1 medium tomato, sliced into wedges
340g catfish fillets, diced into 3cm cubes
120ml tamarind juice (mix 130ml hot water with 80g tamarind pulp, stir and strain)
3 tbsp groundnut oil
12 garlic cloves, coarsely chopped
60g Thai holy basil (or ordinary basil) leaves, coarsely chopped
40g fresh coriander or mint, coarsely chopped
1 large egg
1/4 pineapple, peeled, cored sliced 6mm thick and juilenned
4 to 8 birds' eye chillies, sliced very thinly

Method:

Combine the chicken stock, lemongrass, fish sauce, sugar, galangal and salt in a large pot and bring to a boil. Add the pineapple, lotus root and tomato, return to a boil then reduce to a simmer and continue cooking until the vegetables are tender (about 10 minutes).

Add the tamarind juice then gently stir-in the catfish. Return the mixture to a simmer and cook for 10 minutes.

Meanwhile, add the oil to a small pan and heat over high heat. Use this to fry the garlic until just browned then add to the soup (but do not add until the fish is cooked). Now stir-in the basil and mint (or coriander). Allow to wilt for 1 minute and take off the heat.

Add the egg, stirring it into the soup as it cooks.

Serve the soup ladled into warmed soup bowls and garnished with the birds' eye chillies