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Samlor Machu Ktis (សម្លម្ជូរខ្ទិះ) – Sour Coconut Soup with Fish
Samlor Machu Ktis combines two basic forms of Cambodian soup cooking: the sour machu with tamarind and the creamy ktis with coconut milk. You fry a yellow kroeung, cook it down with coconut milk and let pumpkin, pineapple and beans cook in it. White fish steeps in it only briefly at the end. The soup tastes sour, slightly sweet and of lemongrass. You eat it with jasmine rice, often as a family lunch.
Samlor Machu Ktis (សម្លម្ជូរខ្ទិះ) – Sour Coconut Soup with Fish
Laura Chen
4
20 minutes
30 minutes
380
Cambodian
Soup
Samlor Machu Ktis is a Cambodian fish soup with coconut milk that tastes distinctly sour from tamarind and pineapple. The mild samlor trey ktis has none of that sourness. Kroeung, pumpkin and green beans make the soup thick and yellow, and you eat it with rice.
Ingredients
For the kroeung (Khmer spice paste):
- 2 stalks lemongrass, lower third in fine rings
- 15 g galangal (Thai ginger), peeled and chopped
- 1 tsp turmeric powder
- 3 garlic cloves
- 1 shallot
- 3 makrut lime leaves (leaves of the makrut lime), center rib removed
For the soup:
- 30 g tamarind pulp (sour tamarind in a block)
- 120 ml hot water for the tamarind
- 1 tbsp vegetable oil
- 400 ml coconut milk
- 600 ml water
- 200 g pumpkin, in 2 cm cubes
- 150 g fresh pineapple, in bite-size pieces
- 100 g green beans, halved
- 2 tomatoes, cut into eighths
- 400 g white fish fillet, in 4 cm pieces
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 2 red chilies, sliced into rings
- 10 g Thai basil leaves, for garnish
Instructions
- Soak the tamarind pulp in the hot water for 15 minutes, knead it and press it through a sieve.
- Pound the lemongrass, galangal, turmeric, garlic, shallot and makrut lime leaves in a mortar into a fine paste.
- Heat the oil in a pot and fry the kroeung over medium heat for 3 minutes. Pour in half of the coconut milk and cook, stirring, for 3 minutes, until oil rises to the surface.
- Add the remaining coconut milk, the water and the pumpkin and simmer for 10 minutes.
- Stir in the pineapple, beans, tamarind water, fish sauce and palm sugar and cook the soup for 5 more minutes.
- Add the tomatoes and fish, turn the heat to low and let the fish steep for 5 minutes, until it is white all the way through.
- Taste the soup: it should taste sour first, then slightly sweet. Scatter the chili and Thai basil on top and serve with rice.
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