Salaw Machu Youn Recipe

A traditional Cambodian sweet and sour soup made with tamarind, pineapple, tomatoes, herbs, and tender fish or chicken. This light yet flavorful soup balances sour, sweet, and savory flavors perfectly and is best served warm with steamed rice.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 People

Course: Main Course, Soup

Cuisine: Cambodian, Southeast Asian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

For Tamarind Base

1 –2 tbsp Tamarind pulp Main sour flavor
1/2 cup Hot water For extracting juice

Soup Base

2 tbsp Cooking oil Neutral oil
4 cloves Garlic Minced
1 medium Onion Thinly sliced
1 tsp Lemongrass Minced
3 pieces Kaffir lime leaves Thinly sliced
3 cups Water Soup broth

Vegetables & Protein

2 medium Tomatoes Cut into chunks
1/2 cup Pineapple chunks Fresh or canned
200 g Fish fillet or chicken Cut into pieces

Seasoning

1 tbsp Fish sauce Adjust to taste
1 tsp Soy sauce Optional
1/2 tsp White pepper Mild heat
2 –4 pieces Thai chilies Optional spice

Garnish (Optional)

1 handful Fresh cilantro Chopped
1 handful Thai basil Fresh leaves
2 tbsp Green onions Sliced
1 handful Mint leaves Optional freshness

Equipment

1 Medium Stockpot For cooking soup evenly
1 Fine Mesh Strainer To prepare tamarind juice
1 Cutting board Ingredient prep
1 Sharp knife Slicing vegetables and fish
1 Wooden spoon Gentle stirring
1 Serving Bowls For serving hot soup

Method

Step 1:

Place tamarind pulp in a strainer over a bowl and pour hot water over it. Let sit for 5 minutes, then mash to extract the juice. Discard solids.

Step 2:

Heat oil in a medium stockpot over medium heat.

Step 3:

Add garlic, onion, lemongrass, and kaffir lime leaves. Cook until fragrant and slightly softened.

Step 4:

Add tomatoes and pineapple chunks. Stir for 1–2 minutes.

Step 5:

Pour in tamarind juice and water. Bring the soup to a gentle boil.

Step 6:

Season with fish sauce, soy sauce, white pepper, and Thai chilies.

Step 7:

Reduce heat and gently add fish or chicken pieces.

Step 8:

Simmer for 10–15 minutes until protein is fully cooked.

Step 9:

Taste the broth and adjust sour, sweet, or savory flavors as needed.

Step 10:

Turn off heat and add fresh herbs just before serving.

Step 11:

Ladle into bowls and serve hot with steamed rice.

Notes

I always taste the soup near the end because balance is everything in this recipe.
Add more tamarind for extra sourness or pineapple juice if you prefer it sweeter.
Avoid stirring too much after adding fish so it stays tender.
Fresh herbs added at the end make a big difference in aroma and flavor.