Cambodian Fish and Pineapple Soup

artandkitchen

Cambodian-Fish-and-Pineapple-Soup

This tasty, fragrant and light soup is so good that you will make this again!

The first time we had this delicious soup was in Sihanoukville in Cambodia in a small restaurant called “Rose’s place” and where it is called Somlaw/Somlor Machu Youn.Similar versions of this soup are known in Vietnam where this is called Canh Chua Thom Nau Ca.

Notes of a simplified version of this soup taken during our vacation in 2004:  Heat chicken stock, add pineapples chunks and sliced cabbage. Let boil for 5 minutes, add fish and season with sweet Asian basil, fresh cilantro and sawtooth cilantro.

Guide to Cambodian/Khmer herbs: http://www.asian-recipe.com/cambodia/cambodian-khmer-ingredients.html

This is the version I would like to propose you now!

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