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Sngor Trey (ស្ងោរត្រី) – Clear Fish Soup with Lemongrass
Sngor Trey is a clear fish soup from Cambodia. Sngor means boiled and stands for soups without spice paste, coconut milk or tamarind. You cook a broth with lemongrass, galangal and makrut lime leaves, season it with fish sauce and let the fish just steep in it. Lime juice, chili and cilantro go in at the end. The soup tastes light and lemony, and you eat it with rice or as a broth next to a bold dish.
Sngor Trey (ស្ងោរត្រី) – Clear Fish Soup with Lemongrass
Laura Chen
4
15 minutes
25 minutes
150
Cambodian
Soup
Sngor Trey is a clear Cambodian fish soup flavored only with lemongrass, galangal and makrut lime leaves. Without coconut milk and tamarind, the broth tastes lighter than samlor machu trey or samlor ktis. The lime juice goes in only at the end, and you eat it with rice.
Ingredients
- 1.2 l water
- 2 stalks lemongrass, cut into 5 cm pieces and bruised
- 20 g galangal (Thai ginger), sliced
- 6 makrut lime leaves (leaves of the makrut lime), torn
- 3 garlic cloves, crushed
- 2 shallots, halved
- 2 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp salt
- 2 tomatoes, cut into eighths
- 500 g catfish in 2 cm thick steaks or firm white fish fillet in 4 cm pieces
- 2 tbsp lime juice
- 1 red chili, sliced into rings
- 2 scallions, sliced into rings
- 10 g cilantro leaves, for garnish
Instructions
- Bring the water to a boil with the lemongrass, galangal, makrut lime leaves, garlic and shallots and simmer for 10 minutes, until the broth is fragrant.
- Season with fish sauce, sugar and salt, add the tomatoes and cook for 3 minutes.
- Turn the heat to low, add the fish and let it steep for 6 minutes, until it is white all the way through. Skim off the foam as you go.
- Take the pot off the heat, stir in the lime juice and taste the broth.
- Scatter the chili, scallions and cilantro on top and serve the soup with rice.
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