Teresa's Recipes
Somlar Machu Trey
Somlar Machu Trey is a vibrant and flavorful Cambodian fish soup that tantalizes the taste buds with its perfect balance of sour, salty, and spicy flavors. Infused with aromatic lemongrass, fragrant kaffir lime leaves, and the tangy taste of tamarind, this dish is not only a delight to the senses but also a cultural staple in Cambodian cuisine. Traditionally enjoyed during family gatherings and celebrations, this soup brings warmth and comfort, making it a cherished dish that reflects the heart of Cambodian culinary heritage.
Ingredients
- 4 cups Water
- 2 stalks, trimmed and smashed Lemongrass
- 4 leaves, torn Kaffir lime leaves
- 1 inch, sliced Galangal
- 1 teaspoon Salt
- 3 tablespoons Fish sauce
- 2 tablespoons Tamarind paste
- 1 teaspoon Sugar
- 1, sliced (adjust to taste) Red chili
- 1, diced Tomato
- 1 small, chopped Onion
- 1 pound (such as tilapia or catfish) Fish fillets
- 1/4 cup, chopped (for garnish) Cilantro
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 220
- Fat: 5g
- Carbs: 15g
- Protein: 25g
- Sodium: 850mg
- Sugar: 2g
Instructions
- In a large pot, bring 4 cups of water to a boil over medium-high heat.
- Add the smashed lemongrass, torn kaffir lime leaves, sliced galangal, and salt to the boiling water. Reduce the heat and let it simmer for 10 minutes to infuse the flavors.
- Carefully add the fish fillets to the pot and cook for approximately 5 minutes, or until the fish is opaque and cooked through. Remove the fish from the pot and set aside on a plate.
- In the same pot, add the tamarind paste, fish sauce, sugar, sliced red chili, diced tomato, and chopped onion. Stir to combine and simmer for another 10 minutes, allowing the flavors to meld together.
- Return the cooked fish to the pot and simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with chopped cilantro.
Tips
- For added depth of flavor, consider adding a few slices of fresh ginger along with the galangal.
- Adjust the level of spiciness by adding more or fewer red chilies according to your preference.
- This soup pairs wonderfully with steamed jasmine rice or crusty bread for a complete meal.