30+ Flavorful Café Zupas Soup Recipes to Savor Anytime

Café Zupas has become a beloved destination for soup lovers, offering a variety of delicious, comforting, and flavorful soups.

Whether you’re craving something creamy, hearty, or light, Café Zupas has something to satisfy every taste.

With an emphasis on fresh ingredients, bold flavors, and creative combinations, their soups have earned a dedicated following.

In this blog article, we’re going to dive into 30+ Café Zupas-inspired soup recipes that you can recreate at home.

These recipes capture the essence of the restaurant’s offerings, so you can enjoy your favorite soups from Café Zupas anytime you want.

Whether you’re looking to make a batch of their famous Tomato Basil or try something new like their Chicken Enchilada or Lobster Bisque, you’ll find plenty of options to indulge your soup cravings.

30+ Flavorful Café Zupas Soup Recipes to Savor Anytime

Now that you’ve discovered a variety of Café Zupas-inspired soup recipes, it’s time to get cooking!

Each of these dishes brings something special to the table, from creamy concoctions to hearty broths that will warm you up from the inside out.

With these recipes, you can enjoy the flavors of Café Zupas from the comfort of your own kitchen.

So grab your ingredients, put on your apron, and enjoy these delightful soups that are perfect for any occasion.

Cambodian Samlor Machu Kroeung Soup

Samlor Machu Kroeung, also known as Cambodian Sour Soup with Kroeung, is a beloved traditional dish bursting with herbal and aromatic flavors. It features a base made from kroeung, a spice paste typical of Cambodian cuisine that includes lemongrass, galangal, and kaffir lime leaves. This soup has a tangy taste derived from tamarind and pineapple, balanced with the rich flavor of pork or chicken. The addition of fresh vegetables like water spinach and mushrooms makes it wholesome and highly nutritious.

Ingredients:

• 1 lb pork ribs or chicken pieces
• 4 cups water
• 1 stalk lemongrass, finely chopped
• 2-3 kaffir lime leaves, torn
• 1-inch piece of galangal, sliced
• 1/2 cup fresh pineapple, cubed
• 1/2 cup tamarind paste
• 2 cups water spinach or morning glory
• 1 cup mushrooms, sliced
• 2 tbsp fish sauce
• Salt and pepper to taste
• Fresh herbs (cilantro, Thai basil) for garnish

Instructions:

1. Prepare the Kroeung Paste: In a mortar and pestle, combine lemongrass, galangal, and kaffir lime leaves. Pound until a rough paste forms.
2. Simmer the Soup Base: In a large pot, bring water to a boil. Add pork ribs or chicken, kroeung paste, and kaffir lime leaves. Let it simmer for 20–25 minutes until the meat is tender.
3. Add Flavorings and Vegetables: Add pineapple, tamarind paste, and fish sauce. Stir and let it cook for an additional 10 minutes.
4. Add the Greens and Mushrooms: Stir in water spinach and mushrooms, cooking just until they wilt, about 2–3 minutes.
5. Season and Garnish: Add salt and pepper to taste. Serve hot, garnished with fresh herbs.

This Samlor Machu Kroeung soup is a delightful balance of tangy, savory, and herbal flavors that exemplifies Cambodian cooking. Perfect as a warm, comforting meal, this soup is an inviting way to experience the bold and aromatic taste of Cambodia.

Cambodian Num Banh Chok Samlor Khmer Noodles Soup

Num Banh Chok is a traditional Cambodian noodle soup that is often enjoyed for breakfast. This dish is widely loved for its fresh, herbal flavor profile and creamy, fragrant broth. The soup features fish or chicken cooked in a coconut-based broth and is topped with fresh vegetables and herbs. The homemade kroeung paste infuses the broth with Cambodian essence, while the noodles make it hearty and satisfying.

Ingredients:

• 1 lb white fish fillet (tilapia or catfish)
• 1 can coconut milk (14 oz)
• 4 cups chicken broth
• 1 stalk lemongrass, finely chopped
• 2 kaffir lime leaves, torn
• 1-inch piece galangal, sliced
• 1 cup bean sprouts
• 1 cup cucumber, julienned
• 2 cups cooked rice noodles
• 1 tbsp fish sauce
• Salt and pepper to taste
• Fresh herbs (cilantro, mint, Thai basil) for garnish

Instructions:

1. Prepare the Fish Broth: In a pot, add the fish fillet and chicken broth. Bring to a simmer and cook until the fish is fully cooked. Remove the fish and set it aside.
2. Make the Kroeung Paste: Using a mortar and pestle, pound lemongrass, kaffir lime leaves, and galangal until a coarse paste forms.
3. Cook the Broth with Coconut Milk: Add the kroeung paste, coconut milk, and fish sauce to the broth. Let it simmer for 10 minutes to allow the flavors to meld.
4. Shred the Fish and Add Vegetables: Shred the cooked fish and return it to the pot. Add salt and pepper to taste.
5. Serve the Soup: In serving bowls, add a portion of cooked rice noodles. Ladle the broth over the noodles, topping with bean sprouts, cucumber, and fresh herbs.

Num Banh Chok is a beautifully aromatic and satisfying noodle soup that transports you to the bustling morning markets of Cambodia. Enjoyed with an array of fresh toppings, this dish offers a unique, fragrant, and rich Cambodian flavor experience in every bite.

Cambodian Samlor Kari (Curry Soup)

Samlor Kari is a Cambodian red curry soup that is often enjoyed during celebrations or family gatherings. This mildly spicy and creamy soup is rich in coconut milk, balanced with a variety of spices, and commonly made with chicken or beef. The kroeung paste used here differs slightly from others, adding turmeric for a warm, earthy undertone. Filled with tender meat and vegetables like sweet potatoes and carrots, Samlor Kari is a comforting dish that’s both nourishing and satisfying.

Ingredients:

• 1 lb chicken thighs or beef, cut into chunks
• 1 can coconut milk (14 oz)
• 4 cups chicken or beef broth
• 1 stalk lemongrass, finely chopped
• 1-inch piece of turmeric, grated
• 1-inch piece of galangal, sliced
• 1 medium sweet potato, cubed
• 2 carrots, sliced
• 1 tbsp fish sauce
• 1 tbsp red curry paste
• Salt and pepper to taste
• Fresh herbs (Thai basil, cilantro) for garnish

Instructions:

1. Prepare the Kroeung Paste: In a mortar and pestle, combine lemongrass, turmeric, and galangal. Pound until a rough paste forms.
2. Sauté the Paste and Curry: In a large pot, add the kroeung paste and red curry paste. Cook for 1-2 minutes until fragrant.
3. Cook the Meat: Add chicken or beef and cook until browned.
4. Add Broth and Coconut Milk: Pour in the broth and coconut milk. Bring to a simmer and cook for 15–20 minutes.
5. Add Vegetables and Seasonings: Add sweet potato, carrots, and fish sauce. Let it cook until vegetables are tender, about 10 minutes. Adjust seasoning with salt and pepper.
6. Serve: Ladle the soup into bowls, garnishing with fresh Thai basil and cilantro.

Samlor Kari is a richly spiced, creamy curry soup that brings together the earthy sweetness of coconut milk with the warm flavors of turmeric and lemongrass. This soup is a wonderful dish for anyone wanting to explore the comforting flavors of Cambodian cuisine.

Cambodian Samlor Kako (Vegetable Soup)

Samlor Kako, also known as Cambodian Mixed Vegetable Soup, is a traditional soup known for its hearty, nutrient-dense ingredients. This soup combines a variety of fresh vegetables and sometimes meats or fish, with a special paste called prahok—a fermented fish paste that adds an intense umami flavor unique to Cambodian cuisine. Balanced with lemongrass, turmeric, and galangal, this dish has a bold flavor profile and a thick, stew-like consistency that’s both filling and nourishing.

Ingredients:

• 1 lb pork belly or fish fillet, cubed (optional)
• 4 cups water or chicken broth
• 1 stalk lemongrass, finely chopped
• 1 tbsp prahok (Cambodian fermented fish paste)
• 1-inch piece galangal, sliced
• 1 medium eggplant, diced
• 1 cup green beans, cut into pieces
• 1 cup pumpkin or butternut squash, cubed
• 1 cup moringa leaves or spinach
• 1 tbsp fish sauce
• Salt and pepper to taste
• Fresh herbs (cilantro, Thai basil) for garnish

Instructions:

1. Prepare the Base: In a mortar and pestle, pound the lemongrass, prahok, and galangal until a rough paste forms.
2. Simmer the Soup Base: In a large pot, bring water or broth to a boil. Add the paste, stirring well to combine.
3. Add Protein (Optional): If using pork or fish, add it to the pot and let it simmer for about 15 minutes until tender.
4. Add Vegetables: Add eggplant, green beans, pumpkin, and cook until the vegetables are tender.
5. Add Greens and Season: Stir in moringa leaves or spinach, fish sauce, salt, and pepper to taste.
6. Garnish and Serve: Serve hot, garnished with fresh herbs.

Samlor Kako is a warming and versatile vegetable soup that’s perfect for enjoying a variety of fresh, wholesome ingredients. With the bold, earthy flavors of prahok and lemongrass, this comforting soup offers an authentic taste of Cambodian home cooking.

Cambodian Samlor Machu Youn (Sweet and Sour Soup)

Samlor Machu Youn is a popular Cambodian soup that features a delightful combination of sweet and sour flavors, making it both refreshing and comforting. Traditionally made with pork or fish, this soup includes tamarind for tanginess and pineapple for a subtle sweetness. The flavors are further enhanced by lemongrass, tomatoes, and fresh herbs, creating a unique broth that’s light yet packed with flavor.

Ingredients:

• 1 lb pork ribs or white fish fillet, cubed
• 4 cups water or chicken broth
• 1 stalk lemongrass, finely chopped
• 1 cup pineapple, cubed
• 1 cup tomatoes, quartered
• 2 tbsp tamarind paste
• 1 tbsp fish sauce
• 1 cup water spinach or morning glory
• Fresh herbs (cilantro, Thai basil) for garnish
• Salt and pepper to taste

Instructions:

1. Prepare the Soup Base: In a large pot, bring water or broth to a boil. Add lemongrass and simmer for 5 minutes.
2. Add Protein: Add pork ribs or fish fillet to the pot, and cook until tender, about 15–20 minutes.
3. Flavor the Broth: Add tamarind paste, fish sauce, and season with salt and pepper.
4. Add Vegetables: Stir in pineapple and tomatoes, allowing the flavors to meld for another 5 minutes.
5. Add Greens and Garnish: Add water spinach just before serving, allowing it to wilt slightly. Garnish with fresh herbs and serve hot.

Samlor Machu Youn is a light, tangy, and slightly sweet soup that’s wonderfully refreshing. Perfect as an appetizer or main course, this soup celebrates the bold, vibrant flavors of Cambodian cuisine and is sure to brighten up any meal.

Cambodian Somlor Proher (Lemongrass Soup with Coconut Milk)

Somlor Proher is a traditional Cambodian soup that highlights the soothing qualities of lemongrass paired with the richness of coconut milk. This soup has a mild, creamy base with a hint of spice and aromatics from the addition of galangal and kaffir lime leaves. Typically made with chicken, it’s a smooth, comforting dish ideal for cool evenings, and is delicious when garnished with fresh herbs and a dash of lime juice for added brightness.

Ingredients:

• 1 lb chicken breast or thighs, sliced
• 4 cups chicken broth
• 1 can coconut milk (14 oz)
• 1 stalk lemongrass, finely chopped
• 2-3 kaffir lime leaves, torn
• 1-inch piece galangal, sliced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh herbs (cilantro, Thai basil) for garnish
• Salt and pepper to taste

Instructions:

1. Prepare the Aromatics: In a large pot, combine chicken broth, lemongrass, galangal, and kaffir lime leaves. Bring to a simmer.
2. Add Chicken: Add the chicken slices and cook for 10–15 minutes until the meat is tender.
3. Add Coconut Milk: Stir in coconut milk and fish sauce. Let it simmer for another 5 minutes.
4. Season and Add Lime Juice: Add salt, pepper, and lime juice to taste.
5. Garnish and Serve: Serve hot, garnished with fresh herbs.

Somlor Proher is a comforting, creamy Cambodian soup that brings out the delicate flavors of lemongrass and coconut. With its mild, smooth texture and delightful aroma, it’s a wonderful choice for a soothing meal that warms both body and soul.

Cambodian Samlor Kari Sach Moan (Chicken Curry Soup)

Samlor Kari Sach Moan, or Cambodian Chicken Curry Soup, is a flavorful and mildly spiced soup that’s perfect for cozy evenings or festive gatherings. Unlike other Southeast Asian curries, Cambodian curry is typically less spicy and more aromatic, with a balanced mix of lemongrass, turmeric, and coconut milk. The addition of root vegetables like sweet potatoes or carrots makes it hearty and satisfying.

Ingredients:

• 1 lb chicken thighs, cut into chunks
• 1 can coconut milk (14 oz)
• 4 cups chicken broth
• 1 tbsp Cambodian curry powder (or mild curry powder)
• 1 stalk lemongrass, finely chopped
• 1-inch piece turmeric, grated
• 1-inch piece galangal, sliced
• 1 large sweet potato, cubed
• 2 medium carrots, sliced
• 1 tbsp fish sauce
• Salt and pepper to taste
• Fresh herbs (cilantro, Thai basil) for garnish

Instructions:

1. Sauté the Aromatics: In a large pot, heat a bit of oil. Add lemongrass, turmeric, and galangal, cooking for 1-2 minutes until fragrant.
2. Brown the Chicken: Add the chicken chunks and cook until browned on all sides.
3. Add Coconut Milk and Broth: Pour in the coconut milk, chicken broth, and curry powder. Bring to a simmer.
4. Add Vegetables: Add sweet potatoes and carrots, simmering for 20–25 minutes until tender.
5. Season and Serve: Add fish sauce, salt, and pepper to taste. Garnish with fresh herbs and serve hot.

Samlor Kari Sach Moan is a rich, comforting Cambodian curry soup that’s both warming and satisfying. The creamy coconut milk and aromatic spices make this dish a delicious option for anyone seeking authentic Cambodian flavors in a hearty, wholesome meal.

Cambodian Somlor Machu Kreung (Tamarind Beef Soup)

Somlor Machu Kreung is a Cambodian tamarind-based soup known for its tangy, refreshing taste. This soup is typically made with beef, lemongrass, and tamarind paste, offering a beautiful balance of sour and savory flavors. With an assortment of vegetables and herbs, it’s light yet packed with nutrients, making it a popular dish for a hearty, everyday meal.

Ingredients:

• 1 lb beef (stew meat or thinly sliced)
• 4 cups water or beef broth
• 1 tbsp tamarind paste
• 1 stalk lemongrass, finely chopped
• 1-inch piece galangal, sliced
• 1 cup green beans, trimmed
• 1 cup zucchini, sliced
• 1/2 cup fresh pineapple, cubed
• 1 tbsp fish sauce
• Salt and pepper to taste
• Fresh herbs (cilantro, Thai basil) for garnish

Instructions:

1. Prepare the Base: In a large pot, bring water or broth to a boil. Add lemongrass, galangal, and beef, cooking for 20–25 minutes until the beef is tender.
2. Add Tamarind and Pineapple: Stir in tamarind paste and pineapple cubes, simmering for another 5 minutes.
3. Add Vegetables: Add green beans and zucchini, cooking until tender but still crisp.
4. Season and Garnish: Add fish sauce, salt, and pepper to taste. Garnish with fresh herbs and serve hot.

Somlor Machu Kreung is a bright, tangy Cambodian soup that’s perfect for those who enjoy sour flavors balanced with hearty ingredients. The tamarind and pineapple bring a refreshing acidity, while the beef and vegetables add depth, making it a flavorful addition to any Cambodian-inspired meal.

Cambodian Samlor Kako Sdao (Bitter Melon and Fish Soup)

Samlor Kako Sdao is a unique Cambodian soup made with bitter melon and fish, showcasing a more acquired taste. The bitter melon’s distinct flavor is mellowed out by the lemongrass-infused broth, while the fish adds protein and a delicate taste. This soup is often enjoyed for its potential health benefits, as bitter melon is traditionally believed to have medicinal properties.

Ingredients:

• 1 lb white fish fillet (tilapia or catfish), cubed
• 4 cups water or fish broth
• 1 small bitter melon, halved and sliced
• 1 stalk lemongrass, finely chopped
• 1-inch piece galangal, sliced
• 2 tbsp fish sauce
• 1 tbsp tamarind paste (optional, for added tanginess)
• Salt and pepper to taste
• Fresh herbs (cilantro, Thai basil) for garnish

Instructions:

1. Prepare the Broth: In a large pot, bring water or fish broth to a boil. Add lemongrass and galangal, simmering for 5 minutes to infuse the flavors.
2. Add Fish and Bitter Melon: Add the fish and bitter melon slices, cooking for 10–12 minutes until both are tender.
3. Season the Soup: Add fish sauce, tamarind paste if using, and season with salt and pepper to taste.
4. Serve and Garnish: Garnish with fresh herbs and serve hot.

Samlor Kako Sdao is a distinctive Cambodian soup with a bold flavor profile that’s perfect for adventurous eaters. The combination of bitter melon and fish creates a uniquely refreshing dish, making it a nutritious and intriguing choice for anyone exploring the diverse flavors of Cambodian cuisine.

Cambodian Samlor Prahok (Fermented Fish Soup)

Samlor Prahok is a beloved Cambodian soup that showcases the unique and powerful flavors of prahok, a fermented fish paste that is a staple in Cambodian cuisine. This hearty, savory soup typically includes vegetables like eggplant, long beans, and sometimes tofu, and it’s often made with fish or pork for added richness. The tangy and salty notes from the prahok make this soup distinctly Cambodian, and it’s perfect for anyone looking for an authentic, bold-flavored dish.

Ingredients:

• 1 lb white fish fillets (or pork), cut into chunks
• 4 cups water or fish broth
• 2 tbsp prahok (fermented fish paste)
• 1 stalk lemongrass, finely chopped
• 1-inch piece galangal, sliced
• 1 cup long beans, chopped
• 1 small eggplant, diced
• 1/2 cup tofu (optional), cubed
• 1 tbsp fish sauce
• Salt and pepper to taste
• Fresh herbs (cilantro, Thai basil) for garnish

Instructions:

1. Prepare the Soup Base: In a large pot, bring water or fish broth to a boil. Add lemongrass and galangal, simmering for 5 minutes to release their flavors.
2. Add Fish or Pork: Add the fish or pork pieces and cook until tender, about 10–15 minutes.
3. Incorporate Prahok and Vegetables: Stir in the prahok, long beans, eggplant, and tofu (if using), allowing the soup to simmer for an additional 10–15 minutes.
4. Season the Soup: Add fish sauce, salt, and pepper to taste. Adjust the seasoning as needed.
5. Serve and Garnish: Serve hot, garnished with fresh cilantro and Thai basil.

Samlor Prahok is a bold and distinctive Cambodian soup that embodies the country’s love for fermented ingredients. The prahok gives the soup a deep, umami flavor, while the vegetables and tofu balance it out, creating a complex and satisfying dish that’s perfect for those seeking a taste of authentic Cambodian home cooking.

Cambodian Samlor Mchas Pisei (Beef and Bamboo Shoot Soup)

Samlor Mchas Pisei is a savory Cambodian soup made with tender beef and crunchy bamboo shoots, giving it a delightful texture contrast. The soup’s flavor is enhanced with aromatic herbs like lemongrass, garlic, and ginger, as well as the addition of fish sauce, which gives it a savory depth. This dish is both hearty and refreshing, making it a comforting meal for any time of the year.

Ingredients:

• 1 lb beef (short ribs or stew meat), cut into chunks
• 4 cups beef broth or water
• 1 stalk lemongrass, finely chopped
• 2-inch piece galangal, sliced
• 1/2 cup bamboo shoots, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro and Thai basil for garnish

Instructions:

1. Prepare the Broth: In a large pot, bring beef broth or water to a boil. Add lemongrass, galangal, onion, and garlic, and simmer for 10 minutes to release the aromatics.
2. Add Beef: Add the beef chunks to the pot and cook for about 20–25 minutes until the beef is tender.
3. Add Bamboo Shoots: Stir in the bamboo shoots and let the soup simmer for another 5–10 minutes.
4. Season the Soup: Add fish sauce, lime juice, salt, and pepper to taste, adjusting the flavor to your liking.
5. Serve and Garnish: Serve hot, garnished with fresh cilantro and Thai basil.

Samlor Mchas Pisei is a satisfying Cambodian soup that brings together tender beef and crunchy bamboo shoots in a rich, aromatic broth. The addition of fresh herbs and lime juice adds a bright and refreshing note to this otherwise savory soup, making it an ideal comfort food with a touch of Cambodia’s signature flavor.

Cambodian Samlor T’khor (Coconut Fish Soup)

Samlor T’khor is a traditional Cambodian coconut-based fish soup that offers a delightful balance of creamy, tangy, and savory flavors. The fish, often catfish or tilapia, is simmered in a fragrant coconut milk broth with lemongrass, turmeric, and lime, creating a dish that is both light and comforting. This soup is a favorite during the rainy season in Cambodia, offering warmth and nourishment to all who enjoy it.

Ingredients:

• 1 lb fish fillets (catfish or tilapia), cut into chunks
• 1 can coconut milk (14 oz)
• 4 cups fish stock or water
• 1 stalk lemongrass, finely chopped
• 1-inch piece turmeric, grated
• 1-inch piece galangal, sliced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 cup tomatoes, chopped
• 1/2 cup Thai basil leaves
• Salt and pepper to taste

Instructions:

1. Prepare the Broth: In a large pot, bring the fish stock or water to a boil. Add lemongrass, turmeric, and galangal. Let the broth simmer for 5–10 minutes to infuse the flavors.
2. Add Fish: Add the fish chunks to the pot and cook for about 10–15 minutes until the fish is fully cooked.
3. Incorporate Coconut Milk and Tomatoes: Stir in the coconut milk and chopped tomatoes, and let the soup simmer for an additional 5 minutes.
4. Season and Add Lime: Add fish sauce, lime juice, salt, and pepper to taste, adjusting the seasoning as needed.
5. Serve and Garnish: Serve hot, garnished with fresh Thai basil.

Samlor T’khor is a beautifully fragrant coconut fish soup that perfectly balances the richness of coconut milk with the bright freshness of lime and herbs. The combination of turmeric and lemongrass adds depth, making this soup a deliciously comforting choice that highlights the best flavors of Cambodian cuisine. Perfect for any occasion, it’s a wonderful way to enjoy a light yet satisfying meal.

Cambodian Samlor Korko (Mixed Vegetable Soup)

Samlor Korko is a wholesome Cambodian vegetable soup often enjoyed for its nourishing, nutritious, and hearty qualities. It is typically made with a variety of root vegetables, leafy greens, and sometimes meat like pork or fish. This dish is especially popular during the rainy season and is known for its comforting, earthy flavors, combining a rich broth with a mix of fresh, tender vegetables. The addition of rice and fermented fish paste adds depth, making it a flavorful and fulfilling meal.

Ingredients:

• 1 lb pork (or fish), cut into chunks
• 5 cups water or pork broth
• 2 tbsp fermented fish paste (prahok)
• 1 stalk lemongrass, finely chopped
• 2 medium potatoes, cubed
• 1 cup pumpkin, cubed
• 1 cup sweet potato, cubed
• 1 bunch water spinach (or other leafy greens)
• 1 medium eggplant, sliced
• 2 tbsp fish sauce
• Salt and pepper to taste
• Fresh herbs (cilantro, Thai basil) for garnish

Instructions:

1. Prepare the Broth: In a large pot, bring water or broth to a boil. Add lemongrass and pork (or fish) and cook for 15–20 minutes until the meat is tender.
2. Add Vegetables and Fish Paste: Stir in the potatoes, pumpkin, sweet potato, eggplant, and fermented fish paste (prahok). Simmer for about 15–20 minutes until the vegetables are tender.
3. Add Leafy Greens: Add water spinach or your choice of greens and cook for an additional 5 minutes.
4. Season and Serve: Add fish sauce, salt, and pepper to taste. Garnish with fresh herbs and serve hot.

Samlor Korko is a nutrient-dense soup that highlights Cambodia’s abundance of fresh, seasonal vegetables. The earthy flavors from the root vegetables blend beautifully with the tangy depth from the prahok, offering a well-balanced and hearty soup. It’s a nourishing, comforting dish that is perfect for a family meal.

Cambodian Samlor Mchas Chek (Chicken and Banana Blossom Soup)

Samlor Mchas Chek is a deliciously unique Cambodian soup that combines tender chicken with the mild bitterness of banana blossoms. The banana blossoms, which are commonly used in Southeast Asian cooking, add a delicate crunch and subtle flavor, while the chicken provides protein and depth. The soup is seasoned with lemongrass, garlic, and fish sauce, giving it a fragrant, savory base that is perfectly complemented by the tropical flavors.

Ingredients:

• 1 lb chicken (preferably thighs), cut into chunks
• 4 cups chicken broth or water
• 2 banana blossoms, thinly sliced (soaked in water to remove bitterness)
• 2 stalks lemongrass, finely chopped
• 1-inch piece galangal, sliced
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1-2 Thai bird’s eye chilies (optional, for heat)
• Fresh cilantro and Thai basil for garnish

Instructions:

1. Prepare the Broth: In a large pot, bring chicken broth or water to a boil. Add lemongrass, galangal, and garlic, simmering for 5–10 minutes to release the aromatics.
2. Cook the Chicken: Add the chicken pieces and cook until tender, about 15–20 minutes.
3. Add Banana Blossoms: Stir in the banana blossoms and cook for another 10–12 minutes until they soften.
4. Season and Garnish: Add fish sauce, lime juice, and optional chilies. Adjust the seasoning with salt and pepper if necessary.
5. Serve and Garnish: Serve hot, garnished with fresh cilantro and Thai basil.

Samlor Mchas Chek is a wonderful Cambodian soup that blends the unique taste of banana blossoms with the tender richness of chicken. The aromatic flavors of lemongrass and galangal give this soup a vibrant and aromatic profile, while the banana blossoms offer a delightful contrast in texture. It’s a light yet flavorful dish that is perfect for warm weather or as a refreshing starter to a Cambodian meal.

Cambodian Samlor Chor (Beef and Corn Soup)

Samlor Chor is a popular Cambodian soup made with tender beef and sweet corn, providing a wonderful balance of savory and sweet flavors. This comforting soup is made with simple ingredients, but the addition of fresh herbs and spices like lemongrass and ginger gives it a fragrant and aromatic profile. It’s a beloved dish, especially in rural areas, where it is typically enjoyed with a side of rice. The sweet corn adds a natural sweetness to the broth, making this soup both hearty and light.

Ingredients:

• 1 lb beef (stew meat or short ribs), cut into chunks
• 4 cups beef broth or water
• 2 ears of corn, cut into chunks
• 1 stalk lemongrass, finely chopped
• 1-inch piece ginger, sliced
• 1 medium onion, chopped
• 1 tbsp fish sauce
• 1 tbsp sugar
• Salt and pepper to taste
• Fresh herbs (cilantro, Thai basil) for garnish

Instructions:

1. Prepare the Broth: In a large pot, bring beef broth or water to a boil. Add lemongrass, ginger, and onion. Simmer for 10–15 minutes to infuse the flavors.
2. Cook the Beef: Add the beef chunks and cook for about 20–25 minutes until the beef is tender.
3. Add Corn: Stir in the corn chunks and simmer for another 10–15 minutes until the corn is tender.
4. Season and Garnish: Add fish sauce, sugar, salt, and pepper to taste. Adjust the seasoning if needed.
5. Serve and Garnish: Serve hot, garnished with fresh cilantro and Thai basil.

Samlor Chor is a comforting and flavorful Cambodian beef and corn soup that combines savory beef with the natural sweetness of corn. The fragrant broth, infused with lemongrass and ginger, creates a deliciously aromatic backdrop for the tender beef and sweet corn, making it a satisfying and wholesome dish. This soup is perfect for any occasion, offering a warm and nourishing meal.

Note: More recipes are coming soon!