There’s something truly magical about Cambodian Sour Fish Soup, a dish that balances tangy tamarind with savory fish and a symphony of fresh herbs. Every spoonful transports me back to bustling markets in Phnom Penh, where the aroma of lemongrass and kaffir lime leaves lingers in the air. This soup isn’t just a meal; it’s a celebration of bright, bold flavors and the kind of comfort that comes from generations of tradition. I love how quick and forgiving it is, yet it always feels like a special occasion when I make it at home. Trust me, once you try this, it’ll become a regular in your kitchen too.
Why You’ll Love This Cambodian Sour Fish Soup
- Bursting with flavor: Tangy tamarind, savory fish, and fragrant herbs create a taste explosion in every bite.
- Quick and easy: Ready in under 45 minutes, perfect for busy weeknights or impromptu dinners.
- Light yet satisfying: Packed with protein and fresh ingredients, it’s guilt-free comfort food at its best.
- Aromatic magic: Lemongrass, galangal, and kaffir lime leaves make your kitchen smell like a Cambodian street food stall.
Ingredients for Cambodian Sour Fish Soup
This soup comes together with simple ingredients, but each one plays a starring role. I love how the tangy tamarind dances with those fragrant herbs, it’s all about balance! Here’s what you’ll need (and yes, the lemongrass is non-negotiable, trust me on this).
For the Soup Base:
- 1 lb white fish fillets (like tilapia or catfish), cut into hearty chunks, they’ll hold up better than delicate fish
- 4 cups water (though if you have fish stock, oh wow, use that instead for extra depth!)
- 2 tbsp tamarind paste (start with 1 tbsp if you’re nervous about sourness)
- 1 tbsp fish sauce (my secret weapon, don’t skip it!)
- 1 tsp sugar (just a pinch to round out the flavors)
For the Aromatics:
- 3 cloves garlic, minced (more if you’re a garlic fiend like me)
- 1 shallot, thinly sliced (onion works in a pinch, but shallots are sweeter)
- 1 stalk lemongrass, bruised (smack it with your knife to release those oils)
- 2 slices galangal (ginger’s citrusy cousin, find it at Asian markets)
- 2 kaffir lime leaves (tear them gently to unleash that citrusy perfume)
For Garnish:
- 1 cup fresh herbs (I go wild with cilantro and Thai basil, but mint’s great too)
- 1 red chili, sliced (omit if you’re spice-shy, but it adds such a nice kick)
Pro tip: If your market’s out of fresh kaffir lime leaves, a strip of lime zest does in a pinch, just fish it out before serving. Now, let’s make some magic!
Equipment You’ll Need
No fancy gadgets needed here, just the basics! Grab a large pot (at least 5 quarts so everything simmers happily), a trusty knife for prepping those aromatics, and a cutting board. That’s it! I sometimes use a mortar and pestle to bruise the lemongrass extra well, but whacking it with your knife works just fine too.
How to Make Cambodian Sour Fish Soup
Okay, let’s dive into the good stuff! This soup comes together in such a satisfying way, you’ll be amazed how these simple steps create something so full of flavor. Just follow along, and don’t worry if it’s not perfect the first time. That’s the beauty of soup, it’s very forgiving! For more great soup ideas, check out our collection of soup recipes.
Step 1: Prepare the Soup Base
First, grab your largest pot and bring those 4 cups of water (or fish stock if you’re feeling fancy) to a rolling boil. Now here’s where the magic starts, whisk in the tamarind paste until it dissolves completely. I like to use a fork to break up any stubborn clumps. Next, stir in the fish sauce and sugar. Taste it already! It should be pleasantly tangy with a hint of sweetness, if it makes your lips pucker, add a pinch more sugar. This base is what makes Cambodian sour fish soup so special.
Step 2: Infuse the Aromatics
Time to wake up those amazing scents! Toss in your minced garlic, sliced shallot, bruised lemongrass (don’t forget to give it a good whack first!), galangal slices, and those fragrant kaffir lime leaves. Lower the heat to a gentle simmer and let everything get to know each other for about 10 minutes. Oh, that smell! Your kitchen should be filling with the most incredible citrusy, herbal aroma right about now. This step is crucial, it transforms plain broth into something magical.
Step 3: Cook the Fish
Now for the star of the show, carefully add your fish chunks to the simmering broth. Don’t stir too much or you’ll break up those beautiful pieces! Let them cook undisturbed for about 5-7 minutes until they turn opaque and flake easily with a fork. Pro tip: If you’re using different sized pieces, add the thicker chunks first, then the thinner ones a minute later so everything finishes cooking at the same time.
Step 4: Final Adjustments and Serving
Almost there! Give the broth one last taste, needs more tang? Add a squeeze of lime. Too sour? A pinch more sugar balances it perfectly. Turn off the heat and fish out the lemongrass and galangal if you like (I leave the lime leaves in for presentation). Ladle into bowls and pile on those fresh herbs and chili slices. The contrast of the hot soup with cool, crisp herbs is everything! Serve immediately while it’s piping hot, this is one dish that doesn’t wait well.
Tips for the Best Cambodian Sour Fish Soup
Want to make this soup perfect every time? Here are my tried-and-true secrets:
- Taste as you go, start with 1 tbsp tamarind paste, then add more after the fish cooks if you want extra tang.
- Don’t overcook the fish, those chunks should be just opaque when you turn off the heat (they’ll keep cooking in the hot broth).
- Throw in veggies, green beans or eggplant added with the fish make it heartier without losing that bright flavor.
- Fresh herbs are key, don’t skimp! Pile them high right before serving for that perfect fresh crunch.
Trust me, these little touches make all the difference between good and wow!
Variations of Cambodian Sour Fish Soup
This soup is so versatile, play around with it! Try salmon or shrimp instead of white fish for a richer flavor. If you’re veggie-heavy, toss in some mushrooms and bok choy with the aromatics. My wild card? A handful of pineapple chunks added at the end, sweet-tangy magic!
Serving Suggestions
This soup sings when served with steamed jasmine rice to soak up that tangy broth, my grandma always said it wasn’t a proper meal without rice! For something lighter, try it with a crisp cucumber salad or fresh lettuce leaves for wrapping. Either way, don’t forget extra herbs and lime wedges on the side, they’re the perfect finishing touch. If you enjoy this style of cooking, you might also like our Thai coconut chicken soup recipe.
Storage and Reheating
This soup keeps beautifully in the fridge for 2-3 days, just store it in an airtight container (I swear by glass jars). When reheating, go low and slow, gentle heat prevents the fish from turning rubbery. A splash of water helps revive the broth if it thickens in the fridge. Pro tip: Add fresh herbs after reheating for that just-made brightness!
Nutritional Information
Each bowl of this vibrant soup packs about 180 calories, with 25g protein from that fresh fish and just 8g carbs. Of course, nutrition varies based on your exact ingredients, especially if you add extra veggies or swap fish types. But one thing’s certain: it’s light, nourishing, and full of good-for-you stuff! For more healthy options, browse all our recipes.
Common Questions About Cambodian Sour Fish Soup
Q1: Can I use lime instead of tamarind?
While lime adds brightness, tamarind gives that deep, authentic sourness. If you’re in a pinch, mix lime juice with a bit of brown sugar, but trust me, tamarind paste is worth tracking down!
Q2: What fish works best?
Firm white fish like tilapia or catfish hold up beautifully. Avoid flaky varieties, they’ll fall apart too easily. Salmon makes a fun twist if you want something richer!
Q3: Can I make it vegetarian?
Absolutely! Swap fish for mushrooms or tofu, use veggie broth, and add extra umami with a splash of soy sauce. The aromatic herbs still shine!
Q4: Is galangal really necessary?
It adds a unique citrusy note, but ginger works if you can’t find it, just use half the amount since it’s stronger. The soup will still taste amazing! You can find more information on Southeast Asian ingredients on sites like Recipes Loop.
Try this recipe and share your results in the comments!
Cambodian Sour Fish Soup
Ingredients
Equipment
Method
- In a large pot, bring water to a boil. Add tamarind paste, fish sauce, and sugar. Stir until dissolved.
- Add garlic, shallot, lemongrass, galangal, and kaffir lime leaves. Simmer for 10 minutes to infuse flavors.
- Add fish chunks and cook for 5-7 minutes until the fish is tender.
- Remove from heat and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs and sliced chili.
