Salaw Machu Youn Recipe

Salaw Machu Youn is a traditional Cambodian sour soup made with tamarind, pineapple, lemongrass, fish, and fresh herbs. It’s tangy, refreshing, and comforting all at once, a perfect balance of sweet, sour, and savory flavors in one bowl.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: Main Course, Soup

Cuisine: Cambodian, Southeast Asian

Calories: 180

Ingredients Video Notes

Ingredients

For the Soup Base

1–2 tablespoon tamarind pulp
½ cup boiling hot water
2 tablespoon avocado oil (or neutral oil)
3–4 cloves garlic, minced
1 onion, thinly sliced
1 teaspoon lemongrass, minced
3 makrut lime leaves (spine removed, thinly sliced)
2 medium tomatoes, cut into large chunks
½ cup pineapple chunks (ripe and juicy)

For Seasoning

1 tablespoon fish sauce
1 teaspoon soy sauce or coconut aminos
½ teaspoon white pepper powder
2–6 Thai chilies (adjust to spice preference)

Protein

3 oz fish filet (quartered, any white fish such as tilapia, catfish, or cod)

Garnish (Optional but Recommended)

Fresh Thai basil
Mint leaves
Cilantro
Bean sprouts
Green onions, chopped

Video

Notes

Required Kitchen Tools

When preparing Salaw Machu Youn, having the right tools makes the cooking process smooth and enjoyable. Here are the essentials I always keep handy:

Medium Saucepan or Stockpot – To cook the soup evenly and allow all the flavours to blend beautifully.
Fine Mesh Strainer – Perfect for straining the tamarind pulp into a smooth juice without seeds or fibres.
Sharp Knife & Cutting Board – Essential for chopping herbs, slicing onions, and dicing pineapples and tomatoes.
Wooden Spoon or Ladle – For stirring gently without breaking the delicate fish.
Serving Bowls – Wide bowls are ideal for showcasing the vibrant colours of this Cambodian soup.

Having these tools ready helps me move effortlessly from prep to simmering without missing a step.