Somlah Machoo (Cambodian Sour Soup)

Somlah Machoo is a popular Cambodian sour soup that my mom makes all the time. I believe there are several variations of the recipe; however the base is more less the same. The recipe below (www.khmeronline.com) calls for ribs and watercress. We normally use chicken, and no watercress… my mom sometimes adds pieces of fresh chopped pineapple. I love this addition; it really brings out a nice flavor in the soup.

INGREDIENTS FOR THE PASTE:
2 stalks of lemongrass thinly sliced
5 garlic cloves, coarsely chopped
1 tablespoon peeled, coarsely chopped galangal 1 large shallot coarsely chopped
1 tablespoon of chopped fresh cilantro
1/4 teaspoon turmeric
2/3 cup water

DIRECTIONS FOR THE PASTE:
Blend all the ingredients in a blender until smooth, 2 to 3 minutes.


INGREDIENTS FOR THE SOUP:
2 1/2 pounds of baby back ribs, cut into 1 1/2-inch pieces (chicken may be substituted)
5 cups of water
3 tablespoons of fish sauce
1 1/2 tablespoon of salt
1 tablespoon of sugar.
1 cup of tamarind juice
winter melon (cut into smal pieces)
Red bell pepper (sliced), to garnish.

DIRECTIONS FOR THE SOUP:
1. Transfer the paste into a large pot.
2. Stir in ribs and cook over medium-high heat, stirring well for 5-6 minutes.
3. Add the water, fish sauce, salt, and sugar into the pot. Bring to boil over high heat.
4. When the soup has reached a boil, reduce the heat and let simmer (partially covered), until the ribs are tender, about 1 ¼ hours.
5. Stir in tamarind juice and watercress.
6. Remove from heat and serve in bowls.
7. Garnish with slices of red pepper.

Serves 4

Cambodian, food, soup, recipes, Tasting Journal, Tasting Journal Recipes