Samlor Machu Trey (Sour Fish Soup)

Samlor Machu Trey Soup Recipe | Tangy Cambodian Fish Soup That Feels Like Home

I still hear the clatter of my auntie’s kitchen in Siem Reap every time the monsoon rolls in—rain pattering on the tin roof, the scent of wet earth mixing with something sour and bright bubbling on the stove. That’s where I first tasted Samlor Machu Trey, a soup that’s been passed down through generations of Khmer cooks who swear by the perfect balance of sour, sweet, and umami. Turns out, the recipe traces back to rural villages where families would simmer whatever freshwater fish they’d caught that day with tamarind, pineapple, and a handful of garden herbs. It wasn’t fancy; it was simply “what’s on hand, made with love.”

If your soup has ever turned out flat or overly salty, you’re not alone. I once forgot the pineapple and ended up with a broth that tasted more like a fish stew than the lively, tangy sip we all crave. The trick? A splash of tamarind water and a pinch of palm sugar to round out the acidity, plus a gentle hand with the fermented fish sauce so it adds depth without overwhelming the delicate fish. And don’t worry if you can’t find fresh kroeung—my mom would just toss in a handful of cilantro, mint, and basil and call it a day.

What makes this soup feel like home isn’t just the flavors; it’s the way it brings people together. I’ve seen neighbors gather around a single pot, each adding their own twist—some toss in a few slices of green papaya for crunch, others drop in a handful of sliced banana blossoms for extra texture. The secret is to taste as you go, adjust the sourness with a bit more tamarind, and finish with fresh herbs right before serving. Trust me, the first spoonful will transport you straight to that rainy porch, steam rising, laughter echoing, and the comforting certainty that you’re sharing something truly Cambodian.

Instructions

1. Rinse the fish chunks and pat them dry; set aside.
2. In a pot, heat a splash of oil and sauté the shallot, garlic, and lemongrass until fragrant, about 2 minutes.
3. Stir in the turmeric powder, then pour in the fish broth and bring to a gentle boil.
4. Add the tamarind water, palm sugar, and fermented fish sauce; stir to combine and let the broth simmer for 5 minutes.
5. Drop in the tomato, pineapple, and okra; cook for another 3 minutes.
6. Gently slide the fish chunks into the pot; simmer until the fish is just cooked through, about 5‑7 minutes—don’t overcook or it’ll turn rubbery.
7. Stir in the fresh herbs (or kroeung) and sliced chili; turn off the heat.
8. Taste and adjust with extra fish sauce for salt or a splash more tamarind water for sourness.
9. Serve hot, garnished with bean sprouts and green onions, alongside steamed rice.