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Cambodian Sour Chicken Soup (Samlar Machu)

Cambodian · Dinner · Easy

Cambodian Sour Chicken Soup (Samlar Machu)

Total
45 min
Prep
15 min
Serves
4
Calories
240
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Tamarind sharpens a light chicken broth with lemongrass, pineapple and tomatoes, while green beans keep a little snap.

Sourness leads Cambodian sour chicken soup (samlar machu), with pineapple adding sweetness behind the tamarind. Lemongrass and lime leaves perfume the broth without making it heavy, and chicken thighs stay tender through the simmer.

Use ordinary unsweetened tamarind puree rather than a highly concentrated extract. Add the vegetables after the chicken has started cooking so the tomatoes soften without completely disappearing.

TangyFreshOne PotGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat vegetable oil in a saucepan over medium-high heat. Cook the chicken thighs for , turning until lightly colored.

  2. Add water, tamarind puree, fish sauce, sugar, lemongrass stalk and makrut lime leaves. Bring to a gentle simmer and cook partly covered over low heat for .

  3. Add pineapple, cherry tomatoes, green beans and red chili. Simmer for until the beans are tender and the chicken reaches 165°F.

  4. Remove the lemongrass and lime leaves. Taste the broth and serve hot, dividing the chicken and vegetables evenly among bowls.

Forkue tips

  • The imported name specified kroeung, but this clear aromatic broth uses whole lemongrass rather than a pounded paste; the broader samlar machu name better describes it.

Storing and reheating

Refrigerate for 3 days. Reheat over medium-low heat until steaming; the pineapple holds its shape, but the beans will soften with each reheating.

Kitchen gear

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Nutrition per serving, estimated

240Calories
29gProtein
15gCarbs
8gFat

Cambodian Sour Chicken Soup (Samlar Machu): FAQ

Can I use tamarind concentrate?

Yes, but start with a teaspoon because concentrated products vary greatly. Taste the broth and add more until it is pleasantly sour.

Can I replace the chicken with fish?

Yes, use firm white fish and add it after the vegetables are nearly tender. Poach gently until it reaches 145°F and flakes easily.

How do I store and reheat Cambodian Sour Chicken Soup (Samlar Machu)?

Refrigerate for 3 days. Reheat over medium-low heat until steaming; the pineapple holds its shape, but the beans will soften with each reheating.

How long does Cambodian Sour Chicken Soup (Samlar Machu) take?

About 45 min in total: 15 min prep and 30 min cooking.

What do I need to make Cambodian Sour Chicken Soup (Samlar Machu)?

The key ingredients are chicken thighs, tamarind puree, fish sauce, pineapple, cherry tomatoes and green beans, plus pantry basics.

Any tips for Cambodian Sour Chicken Soup (Samlar Machu)?

The imported name specified kroeung, but this clear aromatic broth uses whole lemongrass rather than a pounded paste; the broader samlar machu name better describes it.

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