Flag of CambodiaCambodian 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 3 Cambodian soups. Typical total cooking time is about 70 minutes, ranging from 40 to 140 minutes, and a serving is roughly 220–420 kcal (estimates). The quickest is Samlor Machu (~40 min) and the lightest is Samlor Machu (~220 kcal). None of them is vegetarian as usually made. All are served hot.

All 3 Cambodian soups, by editor’s score

4.6Samlor Korkoសម្លកកូរ (samlor korkor)Flag of CambodiaCambodia70 min~320 kcal4.0Kuy Teavគុយទាវ (kuy teav)Flag of CambodiaCambodia140 min~420 kcal3.5Samlor MachuSamlor machuFlag of CambodiaCambodia40 min~220 kcal

Main ingredients in Cambodian soups

Fish and seafood soupsPork soupsBean soupsRice soupsPumpkin and squash soupsNoodle soupsTomato soupsLemongrass soups

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