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Samlor Proheur (Cambodian Fish and Vegetable Soup)

Samlor Proheur (Cambodian Fish and Vegetable Soup)

Samlor Proheur is a comforting and nutritious soup that highlights the fresh flavors of local vegetables and the light, savory taste of freshwater fish. It's known for its delicate aroma and the simple, clean taste of its broth.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cambodian
Ingredients Method Notes

Ingredients
  

For the Broth Base:
  • 5 cups water
  • 2 cloves garlic
  • 2 shallots
  • 1 fresh chili pepper or more, to taste
  • 1 piece of fresh ginger or finger root about 2 inches
For the Soup:
  • 1 lbs about 500g fresh fish (snakehead fish or any firm, white fish)
  • 1/2 lbs about 250g mixed vegetables (see notes below)
  • 1 tbsp fish sauce or to taste
  • 1 tbsp prahok
  • 1/2 tsp sugar
  • 1/2 tsp chicken or mushroom bouillon powder optional, for added flavor
For the Vegetables (choose a mix):
  • Young bamboo shoots a classic ingredient
  • Pumpkin or winter melon cubed
  • Luffa gourd sliced
  • Long beans cut into 1-inch pieces
  • Water spinach or amaranth leaves
  • Mushrooms
  • Baby corn
  • Ivy gourd leaves

Method
 

  1. Prepare the Fish: Clean and cut the fish into serving-sized pieces. Set aside.
  2. Make the Broth Base: In a large pot, bring the 5 cups of water to a boil. While the water heats up, lightly pound the garlic, shallot, ginger (or finger root), and chili pepper in a mortar and pestle to release their aromas. Add the pounded mixture to the boiling water and let it simmer for a few minutes.
  3. Add the Fish and Seasoning: Carefully add the fish pieces to the pot. Add the fish sauce, sugar, and salt (and bouillon powder, if using). Gently stir the soup to combine the flavors.
  4. Cook the Vegetables: Begin adding the vegetables to the soup. Start with the harder vegetables first, such as pumpkin, baby corn, or bamboo shoots, and let them cook for a few minutes until they begin to soften.
  5. Finish with Leafy Greens: Add the softer, leafy vegetables like water spinach or ivy gourd leaves. Let them cook for just 1-2 minutes until they are wilted.
  6. Serve: Taste the soup and adjust the seasoning if needed. The broth should be savory, slightly sweet, and aromatic. Ladle the soup into bowls and serve immediately, typically with steamed rice.

Notes

  • Vegetables: The beauty of this soup lies in its flexibility. Feel free to use whatever fresh vegetables you have on hand. A mix of textures and flavors is highly encouraged.
  • Kroeung: For a more complex flavor profile, some variations of Samlor Proheur use kroeung, a traditional Khmer spice paste made with lemongrass, turmeric, galangal, garlic, and shallot. This adds a beautiful golden color and a fragrant aroma to the soup. If using, add a spoonful of kroeung to the broth base at the beginning of step 2.
  • Dried Fish: Some recipes call for a small amount of dried fish, which adds another layer of umami. If using, you can rehydrate a piece and add it to the broth with the fresh fish.