Somlah Machoo Soup

Somlah Machoo Soup Recipe from Cambodia with Lemongrass and Tamarind Juice

Region / culture: Cambodia | Preparation time: 20 minutes | Cooking time: 1 hour and 30 minutes | Servings: 4-6

Introduction

Somlah Machoo Soup is a traditional Cambodian dish that is known for its bold flavors and aromatic ingredients. This soup is a hearty and comforting dish that is perfect for any occasion.

History

Somlah Machoo Soup has been a staple in Cambodian cuisine for generations. It is a dish that is often enjoyed during special occasions and celebrations. The combination of lemongrass, galangal, and tamarind gives this soup its unique and delicious flavor.

Ingredients

2 stalks of lemongrass, thinly sliced
5 garlic cloves, coarsely chopped
1 tbsp peeled, coarsely chopped galangal
1 large shallot, coarsely chopped
1 tbsp of chopped fresh cilantro
0.25 tsp turmeric
0.67 cup water
To make the paste: Blend all the ingredients in a blender until smooth, 2 to 3 minutes.
2.5 lb (1.13 kg) of baby back ribs, cut into 1.5 inch pieces across the bone, then cut between the bones
1 tbsp prahok (optional)
5 cups of water
3 tbsp of sauce
1.5 tbsp of salt
1 tbsp of sugar
1 cup of tamarind juice
1-1.5 lb (680 g) of Chinese watercress or regular watercress, cut into 2-inch pieces
Julienned red bell pepper, for garnish

How to prepare

Transfer the paste to a large pot. Stir in the ribs and prahok (if using) and cook over medium-high heat, stirring well, for 5 to 6 minutes.
Add the water, sauce, salt, and sugar. Bring to a boil over high heat.
Once the soup has reached a boil, skim off any impurities. Reduce the heat and simmer, partially covered, until the ribs are tender, approximately 1.25 hours.
Stir in the tamarind juice and watercress. Remove from the heat and serve in bowls, garnished with slices of red pepper.

Variations

Add shrimp or fish fillets for a seafood version of this soup.
Substitute chicken or pork for the ribs for a different flavor profile.
Add vegetables such as bok choy or spinach for added nutrition.

Cooking Tips & Tricks

Make sure to blend the ingredients for the paste until smooth to ensure a consistent texture in the soup.

- Skim off any impurities that rise to the surface of the soup while simmering to ensure a clear and clean broth.

- Adjust the amount of salt and sugar to taste, as the flavors can vary depending on personal preference.

Serving Suggestions

Serve Somlah Machoo Soup with steamed rice or crusty bread for a complete and satisfying meal.

Cooking Techniques

Blending the ingredients for the paste until smooth.

- Skimming off impurities while simmering the soup.

- Adjusting salt and sugar to taste.

Ingredient Substitutions

Use chicken or pork instead of ribs.

- Substitute fish sauce for the sauce in the recipe.

- Use spinach or bok choy instead of watercress.

Make Ahead Tips

Somlah Machoo Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with julienned red bell pepper for a pop of color and freshness.

Pairing Recommendations

Serve Somlah Machoo Soup with a side of jasmine rice and a crisp green salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Somlah Machoo Soup contains approximately 350 calories.

Carbohydrates

Somlah Machoo Soup is a low-carb dish, with approximately 10 grams of carbohydrates per serving.

Fats

This soup is a moderate source of fats, with approximately 15 grams of fat per serving.

Proteins

Somlah Machoo Soup is a protein-rich dish, with approximately 30 grams of protein per serving.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (prahok) and may not be suitable for individuals with shellfish allergies.

Summary

Somlah Machoo Soup is a nutritious and flavorful dish that is rich in protein, vitamins, and minerals. It is a well-balanced meal that is perfect for a healthy diet.

Summary

Somlah Machoo Soup is a delicious and nutritious dish that is perfect for any occasion. With its bold flavors and aromatic ingredients, this soup is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a rainy day, and I had just stumbled upon an old, tattered cookbook at a flea market. As I flipped through the pages, my eyes landed on a recipe for Somlah Machoo Soup. The name intrigued me, and the ingredients listed were unlike anything I had ever seen before. I couldn't wait to try it out.

Growing up, I had always been drawn to the kitchen. My mother was an excellent cook, and she passed down her love for cooking to me. I spent countless hours watching her prepare meals, learning her techniques and recipes. But this Somlah Machoo Soup was something entirely new to me.

I decided to make the soup for dinner that night. I gathered all the ingredients - fish, lemongrass, kaffir lime leaves, galangal, and chili peppers. The kitchen was filled with the fragrant aromas of the herbs and spices as I cooked the soup. I felt a sense of anticipation building as I stirred the pot, wondering what the final result would taste like.

When the soup was finally ready, I ladled it into bowls and served it to my family. The flavors exploded in my mouth - spicy, tangy, and savory all at once. My family's eyes widened in surprise as they took their first spoonfuls. They couldn't believe that I had made something so delicious and exotic.

As we sat around the table, enjoying our meal, I shared the story of how I came across the recipe for Somlah Machoo Soup. I told them about the old cookbook I had found and how it had inspired me to try something new and adventurous in the kitchen.

From that day on, Somlah Machoo Soup became a staple in our household. I would make it whenever we wanted to try something different, or when we had guests over for dinner. It always received rave reviews, and I felt a sense of pride knowing that I had mastered a recipe that was once foreign to me.

Over the years, I continued to experiment with different variations of the soup, adding my own twists and techniques to make it even more delicious. I would often think back to that rainy day at the flea market when I first discovered the recipe and how it had changed my culinary journey forever.

As I grew older, I passed down the recipe for Somlah Machoo Soup to my children and grandchildren. I taught them how to make it, just as my mother had taught me. And now, it has become a cherished family tradition, a reminder of the day I took a chance on a new recipe and created something truly special.

Looking back, I realize that the recipe for Somlah Machoo Soup was not just about the ingredients or the cooking process. It was about the sense of adventure and discovery that comes with trying something new in the kitchen. It taught me to be open-minded, to embrace new flavors and techniques, and to never be afraid to step outside of my comfort zone.

And so, every time I make Somlah Machoo Soup, I am reminded of that rainy day at the flea market and the excitement I felt when I first saw the recipe. It is a reminder of how cooking can be an expression of creativity and love, a way to connect with others and create lasting memories. And for that, I am forever grateful.