RCI-SF.001.0454.001

Somlah Machoo Soup

Name: Somlah Machoo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 2 stalks of lemongrass (thinly sliced); 5 unit garlic cloves (coarsely chopped); 1 tablespoon peeled (coarsely chopped galangal); 1 large shallot (coarsely chopped); 1 tablespoon of chopped fresh cilantro; 1/4 teaspoon turmeric; 2/3 cup water; 1 unit To make the paste: Blend all the ingredients in a blender until smooth (2 to 3 munintes.); 2 1/2 pounds of baby back ribs (cut into 1 1/2-inch pieces across the bone, then cut between the bones); 1 tablespoon prahok ( optional ); 5 cups of water; 3 tablespoons of sauce; 1 1/2 tablespoon of salt; 1 tablespoon of Sugar; 1 cup of tamarind juice; 1-1 1/2 pounds of Chinese watercress or regular watercress (cut into 2-inch pieces); 1 unit Julienned red bell pepper (for garnish)

* Serving Size: 4

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

of lemongrass
thinly sliced
2 stalks
garlic cloves
coarsely chopped
5 unit
peeled
coarsely chopped galangal
1 tablespoon
shallot
coarsely chopped
1 large
of chopped fresh cilantro
1 tablespoon
turmeric
1/4 teaspoon
water
2/3 cup
To make the paste: Blend all the ingredients in a blender until smooth
2 to 3 munintes.
1 unit
of baby back ribs
cut into 1 1/2-inch pieces across the bone, then cut between the bones
2 1/2 pounds
prahok ( optional )
1 tablespoon
of water
5 cups
of sauce
3 tablespoons
of salt
1 1/2 tablespoon
of Sugar
1 tablespoon
of tamarind juice
1 cup
of Chinese watercress or regular watercress
cut into 2-inch pieces
1-1 1/2 pounds
Julienned red bell pepper
for garnish
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Somlah Machoo Soup

Ingredients

Method

What Makes This Variant Distinct