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!