Olive Magazine
A bowl of Cambodian soup

Samlor prahal (Cambodian soup)

Published: April 27, 2021 at 5:30 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Luu Meng, head chef of Malis restaurant in Phnom Penh, shares his Cambodian soup recipe – "it puts you in a good mood, and is a traditional hangover cure!"

  • Low calorie
low inkcal254

Try this recipe for Samlor prahal, then read our article to discover 10 things we love about Cambodian cuisine.

If you can’t get hold of coconut blossom, then tinned banana blossom will work well in its place.


  • 1 tbsp neutral oil
  • 1 long shallot, thinly sliced
  • ground to make 1 tbsp white Kampot peppercorns
  • 15g dried shrimp
  • 1.5 litres chicken or fish stock
  • 50g lemongrass, bashed
  • 240g winter melon or courgette, chopped
  • 320g coconut blossom, cut into chunks
  • 320g river fish fillets (such as bream, pike or brown trout), cut into chunks
  • 10g palm sugar or soft dark brown sugar
  • 2 tbsp fish sauce
  • 20g toasted rice powder
  • 80g fresh herbs (such as om, wild asparagus, coriander or Vietnamese mint)


  • STEP 1

    Heat the oil in a large pan and fry the shallot, white pepper and dried shrimp for 5 minutes until crisp.

  • STEP 2

    Pour in the stock, add the lemongrass and half the winter melon or courgette and simmer gently for 30 minutes.

  • STEP 3

    Add the coconut blossom and simmer again for 15 minutes.

  • STEP 4

    Remove the lemongrass once the melon has broken down but the sweetness has gone into the soup. Add the fish to the pan with the remaining melon and simmer for 5 minutes until the fish is just cooked through.

  • STEP 5

    Add the palm sugar, fish sauce, rice powder, some salt and the herbs to finish.

Check out our best fish soup recipes

Spicy Fish Soup Recipe

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content