Cambodian Hot and Sour Coconut Fish Soup with Thai Eggplant and Long Beans (Somlar Machu Ktiss)
Cambodian hot and sour coconut soup with catfish is a complex Cambodian soup with a bold but balanced flavour of spiciness, sour and savoury. Made with Cambodian kroeung of lemongrass, galangal, kaffir lime leaves simmered in coconut milk, this is a very healthy, paleo dinner usually made with all fresh ingredients.
Course Main Course
Keyword Cambodian hot and sour coconut soup with catfish, Cambodian soup, Cambodian soup recipes, Hot and sour soup recipe
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Yuen Mi | A Wandering Foodie
Kroeung for Somlar Machu Ktiss
11kaffir lime leaves
1/2cuplemongrass (2 stalks)
3/8cupgalangal (1 root, length of thumb)
4bird's eye chilli peppers
2tablespoonroasted red pepper paste or thai red curry paste[ see note ]
1tablespoonshrimp paste[ kapee/kapi ]
1tablespoontamarind powder (knorr)
2catfish [ cleaned, see above for how to clean ]
2cupswater or chicken stock
cane sugar to taste
Cut lemongrass, galangal and half of the kaffir lime leaves into tiny thin slices. Place them in a mortar and pestle along with turmeric powder, Thai bird's eye red chilli peppers, shrimp paste and red pepper paste (or red curry paste). Pound into a fine paste to make kroeung.
Add oil to a pot or deep frying pan. Once heated, add kroeung and stir so the kroeung doesn't burn.
Once fragrant (about 2 - 3 minutes), add catfish and toss to mix the ingredients.
Add coconut milk, tamarind powder, salt and fish sauce. Rip up the other half of the kaffir lime leaves and add it to the pot.
Add the long beans and let it come to a boil. Turn down the heat and let it simmer for 5 minutes before adding the Thai eggplant. Let it simmer for 10 minutes or until the coconut soup thickens a bit. Add 2 cups of water. Add extra fish sauce or cane sugar to your taste.
Roasted Red PeppersBoth in my Cambodian curry recipe and this one, I just used Thai Red curry as a replacement, but to do it properly, with the most authentic taste, you should use roasted red peppers. Wash the red peppers and dry them. Grill/oven them on the lowest heat possible and let it cook for 2 - 3 hours until they are cooked, and dried. Once dried, they can be kept whole for a very long time, no need for refrigeration. To use for this recipe, soak the dried red peppers in water for a bit before transferring it into a mortar and pestle. You want to pound the peppers into a fine paste.Or, you could purchase dried red peppers at any supermarket, soak the amount you need in water, transfer it to a mortar and pestle, and pound it into a fine paste.
Cambodian Hot and Sour Coconut Fish Soup with Thai Eggplant and Long Beans (Somlar Machu Ktiss) https://www.awanderingfoodie.com/cambodian-hot-sour-coconut-fish-soup-recipe/