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:

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

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