Somlah Machoo Soup

Name: Somlah Machoo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Peel and roughly chop the garlic cloves and shallot, then combine them with the turmeric in a mortar and pestle or blender and pound or blend into a smooth aromatic paste.

5 minutes

Pour the measured water into a medium saucepan and bring it to a gentle boil over medium-high heat.

5 minutes

Add the prepared aromatic paste of garlic, shallot, and turmeric to the boiling water, stirring well to fully incorporate the paste into the broth.

2 minutes

Season the broth with salt and sugar, stirring until both are fully dissolved, then taste and adjust the balance of seasoning as needed to achieve the characteristic sweet-savory base.

3 minutes

Reduce the heat to medium-low and allow the soup to simmer gently so the aromatics infuse fully into the broth and the flavors meld together.

10 minutes

Add the fish to the simmering broth, ensuring the pieces are submerged, and cook until the fish is opaque and cooked through.

8 minutes

Taste the soup once more and adjust salt, sugar, or any souring agent to achieve the desired tangy, balanced flavor profile characteristic of Somlah Machoo.

2 minutes

Ladle the soup into serving bowls, ensuring each portion contains pieces of fish and aromatic broth, and serve immediately while hot alongside steamed jasmine rice.

Somlah Machoo Soup

Ingredients

Method

What Makes This Variant Distinct

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