Samlar Machu - Cambodian Lemongrass Soup

Ingredients

• 2 stalks lemongrass, bruised and chopped 2 stalks lemongrass, bruised and chopped
• 3 slices galangal 3 slices galangal
• 4 kaffir lime leaves 4 kaffir lime leaves
• 500g (1.1 lb) boneless chicken breast or white fish fillets, thinly sliced 500g (1.1 lb) boneless chicken breast or white fish fillets, thinly sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon sugar 1 teaspoon sugar
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Red chili flakes, for garnish (optional) Red chili flakes, for garnish (optional)

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 4g (Saturated Fat: 1g)
• Carbohydrates: 12g (Sugar: 5g)
• Protein: 35g
• Fiber: 3g
• Salt: 1200mg

Preparation

1. 1.
   In a large pot, bring the chicken or vegetable broth to a boil.
2. 2.
   Add the lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 10 minutes to infuse the flavors.
3. 3.
   Add the chicken or fish slices to the pot and cook until they are cooked through, about 5-7 minutes.
4. 4.
   Stir in the mushrooms, carrot, red bell pepper, and onion. Cook for an additional 5 minutes until the vegetables are tender.
5. 5.
   Season the soup with fish sauce, lime juice, and sugar. Adjust the seasoning according to your taste.
6. 6.
   Remove the lemongrass, galangal, and kaffir lime leaves from the soup before serving.
7. 7.
   Ladle the soup into bowls and garnish with fresh cilantro leaves and red chili flakes, if desired.

Treat your ingredients with care...

• Lemongrass — To bruise the lemongrass, gently pound the stalks with the back of a knife or a rolling pin. This helps release the aromatic oils and enhances the flavor of the soup.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of dried powder for every 1 tablespoon of fresh galangal.
• Kaffir lime leaves — If fresh kaffir lime leaves are not available, you can use dried ones. However, reduce the quantity to 2 leaves as dried leaves have a more concentrated flavor.
• Fish sauce — Fish sauce is a key ingredient in Cambodian cuisine. It adds a savory umami flavor to the soup. Choose a high-quality fish sauce for the best results.

Tips & Tricks

• For a vegetarian version, you can substitute the chicken or fish with tofu or tempeh.
• If you prefer a spicier soup, add a sliced red chili pepper along with the vegetables.
• To make the soup more filling, serve it with steamed jasmine rice on the side.
• For a heartier version, you can add cooked rice noodles to the soup.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will further develop, making it even more delicious the next day.

Serving advice

Samlar Machu is best served hot as a main course. It can be enjoyed on its own or with a side of steamed rice or crusty bread.

Presentation advice

To enhance the presentation, garnish the soup with a sprig of fresh cilantro and a sprinkle of red chili flakes. Serve it in individual bowls to showcase the vibrant colors of the vegetables.