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Samlor Machu Kroeung (សម្លម្ជូរគ្រឿង) – Sour Khmer Soup with Beef
Samlor Machu Kroeung is one of the best-known sour soups of Cambodia. You first fry a green-yellow kroeung of lemongrass, galangal, turmeric and makrut lime leaves, then simmer beef in it until tender. Tamarind makes the broth distinctly sour, and palm sugar and fish sauce round it out. At the end, water spinach goes into the pot. You spoon the soup over steamed rice, and in Cambodia it often sits on the table next to a grilled fish.
Samlor Machu Kroeung (សម្លម្ជូរគ្រឿង) – Sour Khmer Soup with Beef
Laura Chen
4
25 Minuten
55 Minuten
345
Cambodian
Soup
Samlor Machu Kroeung is a sour Cambodian beef soup with green kroeung, tamarind and water spinach. Unlike the clear fish soup samlor machu trey, it gets its dense, herbal broth from the fried spice paste of lemongrass, galangal and turmeric. Steamed rice goes with it.
Ingredients
For the kroeung (Khmer spice paste):
- 3 stalks lemongrass, lower third in fine rings
- 20 g galangal (Thai ginger), peeled and chopped
- 15 g fresh turmeric, peeled, or 1 tsp turmeric powder
- 4 garlic cloves
- 2 shallots
- 4 makrut lime leaves (leaves of the makrut lime), center rib removed
- 1 dried red chili, soaked for 10 minutes
For the soup:
- 40 g tamarind pulp (sour tamarind in a block)
- 150 ml hot water for the tamarind
- 2 tbsp vegetable oil
- 500 g beef shoulder, in thin slices
- 1.2 l water
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 tsp salt
- 300 g water spinach (ong choy), in 5 cm pieces
- 10 g Thai basil leaves, for garnish
Instructions
- Soak the tamarind pulp in the hot water for 15 minutes. Knead it with your fingers and press it through a sieve. Throw away the seeds and fibers.
- Pound the lemongrass, galangal, turmeric, garlic, shallots, makrut lime leaves and chili in a mortar into a fine paste. In a blender, add 2 tbsp water.
- Heat the oil in a large pot and fry the kroeung over medium heat for 4 minutes, until fragrant and slightly darker.
- Add the beef and fry for 5 minutes, stirring, until it is coated in the paste all over and shows no red spots.
- Pour in the water, bring to a boil and skim off the foam. Simmer the soup gently, half covered, for 40 minutes, until the meat is tender.
- Stir in the tamarind water, fish sauce, palm sugar and salt and cook the soup for 3 minutes. The broth should taste clearly sour and slightly salty.
- Add the water spinach and take the pot off the heat after 2 minutes, once the leaves have wilted. Scatter the Thai basil over it and serve the soup with rice.
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