Samlor prahal (Cambodian soup)

Try this Cambodian soup recipe from Phnom Penh-based chef Luu Meng. Luu says, "Samlor means soup and in Cambodia we eat a lot of soup dishes. This recipe is very healthy, cooked with freshwater fish, fresh herbs and lots of vegetables such as winter melon (you can swap in courgette). It puts you in a good mood, and is a traditional hangover cure! Everyone loves it, children and adults. The base is chicken or fish stock and lemongrass. It’s cooked slowly, the shallots fried with dry shrimp powder, coconut palm hearts and a herb called om, which tastes like wild asparagus (which is different from farm-grown asparagus). You can make it with kroeung or a clear version. People from the mountains and coast cook this dish with kroeung but those near rivers prefer to eat it clear, with less lemongrass. It has a sweet, natural taste from the fresh fish and vegetables."

This is a recipe that Luu shared as part of his guide to Cambodian cuisine. Check it out to learn about Cambodian coffee culture, amok, the country's national dish, slow-cooked noodle soup and more.