Friday, February 24, 2012

Cambodian Beef sour Soup (Somlor Machou Kroeung)

Cambodian Beef sour Soup (Somlor Machou Kroeung)

For Kroeung (lemongrass paste)
1 dried Mexico chili soak in water take the seeds out
2 stalk of lemongrass sliced thin
4 kaffir lime leaves sliced thin
2 slice of galangal
4 big cloves of garlic
1/2 t of turmeric powder or fresh turmeric
1/2 t of salt

In mortar pestle pound all the ingredients to paste set aside

1 lbs of beef brisket with fat, or you can use ½ lb of beef and ½ lb of stripe
5 to 6 Thai aubergines eggplants cut to bite size
1 bell pepper green or red or yellow for color or long bean
2 T of krasang or tamarind power (put 1 T first)
2 T of prohok (put 1 T first)
1 T of knorr chicken powder
Water or chicken broth add to your desire thickness of the soup
Fish sauce

Sleuk Katrop or Holy basil for garnish

In a soup pot on medium heat put kroeung and meat together with half cup of water cook stir until the meat is tender
Now add all the vegetables, more water stir together let cook till the vegetables are tender
Add Krasang or tamarind powder, chicken powder and prohok continue to cook until the meat and vegetables are cooked to your liking. Taste and adjust the flavor with more sour or salty turn the heat off
Garnish with holy basil or sleuk Katroup.

Note: you can use water spinach for this recipe also.


  1. Thank you for sharing your recipe!

  2. I made this for dinner one day, and it was a strike! thanks for sharing the great recipe (:

  3. If I were to use the Kroeung already made at the store, what would amount would I use?