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Somlor Machoo Srai

shantihhh's picture
Somlor Machoo Srai is a Khymer/Cambodian chicken soup with great flavours as is typical of this wonderful cuisine. Ma-Om or rice paddy herb gives this soup a unique flavour. Ma-Om or Phak kayang as it is called in Thailand or Rau ngô in Vietnam can be found in most Asian markets who catter to SE Asians. This herb has a unique flavour difficult to describe. I feel it is definitely lemony, with a certain tickling quality and some people like to describe it as sweet cumin or the air after a violent thunderstorm in summer or a sharp citrus odour.
  Fuzzy squash 1
  Lemon grass 1 Teaspoon
  Jalapenos 1 Teaspoon
  Rice paddy herb 1 Teaspoon (Ma-Om)
  Cherry tomatoes 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Chile peppers 2 (Hot)
  Boneless skinless chicken thighs 2
  Fermented fish 1 Cup (16 tbs)
  Tamarind soup base 1 Cup (16 tbs)
  Chicken bouillon 1 Teaspoon
  Salt To Taste
  Sugar 1 Teaspoon
  Galangal root 1 Inch
  Turmeric powder/Turmeric root 1 Teaspoon
  Fish sauce 1 Tablespoon

watch video for instructions

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
A thousand years ago the Khmer Kingdom, which was centered in Angkor area, ruled an empire that included most of south-east Asia including much of Thailand. Many Thai and other regional dishes have their roots in Khmer cooking from that time! Khmer recipes go back to the days before the introduction of the chile, so are consequently much milder than some other Southeast Asian cuisines. The chile was unknown in Asia until the 16th century when it arrived with the Portuguese. Cambodian cuisine contains very little fat, making it one of the world’s healthiest cuisines. Now to learn more of this very special lady who is in the video visit her site and enjoy the lovely music. I have been a fan of years for quite some time!

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aparna.priya's picture
Hi Shantihh..this somlor machoo srai soup seems very delicious. please lemme know what's this tamarind soup base? I have read about this earlier also, but never get a chance to use in any of my recipes...
shantihhh's picture
Tamarind Soup Base is a common Southeast Asian ingredient and is most often by Knorr. One can make it with dried tamarind soaked in water, pits removed and strained or using tamarind concentrate. There is a little difference in Indian and SE Asian tamarind as the Indian has a touch more sweetness-does not matter which you use. I just use the Knorr cubes, but one could make their own using such as fish stock and tamarind, but too much work and the Knorr is great and easy. Usually it is cube form but I have also seen powdered but that is from the Philippines. Shanti/Mary-Anne
shantihhh's picture
This soup base is available in Asian markets. It isfrom SE Asia and also Philippines. Here is the packet I use.
Somlor Machoo Srai Recipe