Cambodian soups

Cambodian soups, called samlor, are at the heart of the everyday Khmer meal and are eaten with plain rice. Many begin with kroeung, a fragrant paste of lemongrass, galangal, turmeric and kaffir lime, and are deepened with prahok fermented fish. Alongside these village soups, noodle soups such as kuy teav, brought by Chinese communities, are the classic street breakfast in Phnom Penh and other towns.

SoupWiki lists 2 Cambodian soups. Typical total cooking time is about 140 minutes, ranging from 70 to 140 minutes, and a serving is roughly 320–420 kcal (estimates). The quickest is Samlor Korko (~70 min) and the lightest is Samlor Korko (~320 kcal). None of them is vegetarian as usually made. All are served hot.