SOUPS

Like most Cambodian dishes, soups are eaten with white rice.

You will have the choice between clear soups, embellished with herbs and aromatic plants such as lemongrass, kaffir lemon leaves and other galangal roots, or you can taste slightly more substantial soups, prepared with a base of aromatics , curry, or krueng, this paste of spices and aromatics a little green typically Cambodian, in which various vegetables, meat or fish will have simmered.

Those in a hurry will try to prepare the “Out of the pan - Krau Chhnang” Soup, which consists of pouring boiling water over a few leaves of kaffir lemon, Thai basil, ronna, to which we will have previously added a little of dried fish or raw beef and hard-boiled egg cut in half, then drizzle with a drizzle of lime juice.

SOUPS

Like most Cambodian dishes, soups are eaten with white rice.

You will have the choice between clear soups, embellished with herbs and aromatic plants such as lemongrass, kaffir lemon leaves and other galangal roots, or you can taste slightly more substantial soups, prepared with a base of aromatics. , curry, or krueng, this paste of spices and aromatics a little green typically Cambodian, in which various vegetables, meat or fish will have simmered.

Those in a hurry will try to prepare the “Out of the pan - Krau Chhnang” Soup, which consists of pouring boiling water over a few leaves of kaffir lemon, Thai basil, ronna, to which we will have previously added a little of dried fish or raw beef and hard-boiled egg cut in half, then drizzle with a drizzle of lime juice.

SOMLOR KORKO

Somlor Korko is a very popular and popular soup in Cambodia. The preparations vary a bit depending on the region - for example in the province of Siem Reap, we add a little coconut milk to the usual preparation, some people will like to add a little prahok to the preparation.

It is a soup made up of many green vegetables and fruits, among which pumpkin, eggplant, eggplant peas, green papaya, green banana, green jackfruit, bitter cucumber leaves, and other aromatic leaves cooked in a broth made of condiments. mixed and prepared specifically for this recipe (Krueng Korko)… The relatively thick consistency of the soup is due to the addition of grilled powdered rice (Angkor Ling).

You can add to it according to your taste, fish or meat - pork, spare ribs, chicken ...

A portion of Somlor Korko for one to two people will cost you between 8,000 and 12,000 riel depending on the location.

SNGAO NGAM NGOV

Like all Sngao, this soup is actually a very light broth flavored with Ngaw Ngew, the famous lime –Kroch Chmar, previously salted and candied.

Add a little garlic and some Sloek Kteum, those small fresh onions halfway between the onion and the chives, to this lemony but non-acidic broth.

This soup goes well with chicken meat, but you can prefer fish or duck ...

SOMLOR MCHOUR KTIS

There are a lot of soups called Mchour, which means sour. Some preparations including tamarind, which will be the main ingredient to give this flavor much appreciated by Cambodians, will have a real touch of acidity, which we will like to pair with various vegetables and fish.

The sour flavor of Somlor Mchour Ktis is very softened by the addition of coconut milk (Ktis) in the preparation. We thus benefit from the fresh mixture of spices and aromatics combined with the sweetness of milk. Add aubergines and small round aubergines that taste a little more bitter, a little pineapple that adds a sweet and sour touch, and it's a real treat!

Between 6 and 12,000 riel per dish, depending on the location.

SOMLOR MCHOUR KRUENG 

Traditional Cambodian soup, Somlor Mchour Krueng, is cooked from the local "krueng" spice blend including lemongrass, kaffir lemon leaves, galangal, turmeric, little buddha fingers, garlic and dried chili. The paste composed of these finely chopped and expertly dosed ingredients gives a slightly acidic flavor to the soup broth.

It is often embellished with water bindweeds and different aromatic leaves, depending on where it is prepared. Cambodians generally prefer to cook it with ribs or beef.

The dish, accompanied by rice, is more eaten at lunchtime than in the evening.

SOMLOR MCHOUR YUON

This soup, known as "Vietnamese" and of which variants actually exist in Vietnam, is made up of different vegetables and fruits which gives it this slightly tart flavor: tomatoes, lotus shoots -krao'aov chouk, pineapple and trolach, a kind of squash in very mild taste, halfway between zucchini and pumpkin. The acidic flavor is supported by a little tamarind.

We add aromatic plants, a little spring onion -sloek kteum, and according to the tastes of the cooks, sloek m'om ...

The preparation goes well with chicken, ribs or fish.
Between 4,000 and 10,000 riel per portion.

Soup Chhnang Dey

The soup called "Chhnang Dey" (casserole or earthenware pot) is in fact a Cambodian soup of the fondue type whose ingredients can vary according to the tastes of each one.

We can therefore add meat (beef, tripe, sometimes beef brains), vegetables (Chinese cabbage, water bindweed, -enoki mushrooms, straw mushrooms, shiitake, chrysanthemum leaves, etc.) to the soup broth, noodles or even fried or dried soy bean skin, which is also consumed in China and Japan (Yuba) ...

Appreciated for a dinner with friends or family, this dish, very fashionable some time ago, is gradually giving way in the capital to the recently installed Suki Soup chains in the country and extremely popular.

Count around 16,000 to 20,000 riel for a well-stocked pan for 3 to 4 people, depending on the ingredients chosen.