Samlor M’juu Kroeung is a traditional Khmer soup that combines a refreshing sour taste with the fragrant aroma of Khmer spice paste. It can be prepared with fish, chicken, beef, or pork as the main ingredient, reflecting the versatility of Cambodian cuisine.
Recipe
Key Ingredients: Beef, Lemongrass stalks, Garlic, Galangal, Turmeric, Dried chilies, Salt, Tamarind (ripe or unripe) or Traing leaves, Prahok (fermented fish paste), Fish sauce, Kaffir lime leaves
Optional Vegetables: Water spinach, Tomatoes, Winter melon, Green papaya
First, slice the beef thinly. Pound the lemongrass, galangal, turmeric, dried chilies, kaffir lime leaves or lime peel, garlic, and salt together until finely blended.
Add tamarind to create the desired sour flavor, followed by 2–3 kaffir lime leaves.
Place the beef in a pot and mix thoroughly with the spice paste and Prahok.
If using Traing leaves, pound them finely before adding them to the soup.
Cook over low heat, stirring regularly to prevent burning. Simmer until the natural liquid from the beef has evaporated.
Bring the soup to a final boil, then adjust the seasoning to achieve a balanced sour and salty taste.
Add fish sauce and water, then bring to a boil.
Optional vegetables such as water spinach, tomatoes, winter melon, or green papaya can also be added.
