Samlor prahal

*Samlor prahal*
Alternative names	Samlor proher, samlor broheu, samlor proheur, somlor proher, somlor broheu, somlor proheur, somlar prahal, somlar proher, somlar proheur
Type	soup
Place of origin	Cambodia
Region or state	Southeast Asia
Associated cuisine	Cambodia
Serving temperature	hot
Main ingredients	chicken or fish stock, lemongrass or green kroeung, freshwater fish (bream, pike or brown trout), vegetables (taro, winter melon, pumpkin, and luffa), fresh herbs (climbing wattle, wild asparagus, coriander or hot mint)

This article contains Khmer text. Without proper rendering support, you may see question marks, boxes, or other symbols instead of Khmer script.

Samlor prahal (Khmer: សម្លប្រហើរ, lit. 'fragrant soup') is a popular Cambodian soup and a staple food of Cambodian villages.^[1]

Preparation

The base of the soup is made with chicken or fish stock and lemongrass or green kroeung.^[2] It consists of cut vegetables (such as taro, winter melon, pumpkin, and luffa), mushrooms,^[3] and freshwater fish (such as bream, pike or brown trout), coconut blossom flavoured with palm sugar, fish sauce, and rice powder, and garnished with fresh herbs (such as climbing wattle, wild asparagus, coriander or hot mint).^[2]

The soup is made with kroeung in the mountain and coastal regions, while in the regions near rivers a clear version of the soup with less lemongrass is more common.^[2] A vegetarian version of the soup is referred to as "mhob bouh" or "as the monks eat", although monks do not necessarily adhere to a vegetarian diet.^[1]

References

^ ^a ^b Goldberg, Lina (22 December 2019). "30 Cambodian foods every visitor needs to try". CNN. Retrieved 16 September 2023.
^ ^a ^b ^c Luu Meng (27 April 2021). "Samlor prahal (Cambodian soup)". Olive. Retrieved 16 September 2023.
^ "Herbal Soup with Fish & Vegetables by Destination Asia Cambodia". Destination Asia. Retrieved 16 September 2023.

v <abbr style=";;background:none transparent;border:none;box-shadow:none;padding:0;" title="Discuss this template">t</abbr> e Cambodian cuisine
Individual dishes	Bai pong moan Bay sach chruk Beef lok lak Bok trop pgnon Caramelized pork and eggs Chanang Char kroeung sach ko Cha houy teuk Chha kh'nhei Chha trob Prahok ktis Kampot Pepper Crab Kaw sach chrouk Kha Khor cheung chrouk Kola noodles Phahut Samlar kako Samlar ktis Samlar machu Samlar prahal Sngao mreah Sngor ngam ngov Stir-fried morning glory Trei boeng kanh chhet
Curries	Fish amok Num banhchok Kari sach moan Saraman curry
Salads	Neorm svay Pleah sach ko Neorm trasak Neorm masour Neorm kroch thlong Larb
Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
Desserts, snacks and pastries	Num chek chien Banh chao Bey dom neib Chek ktis Kralan Nataing Num ansom Nom chak chol Num chak kachan Num chak chan Num krok Num pang Num pom Sankya lapov Poat dot Trei ngeat ovlek
Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Chinese Cambodian dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
Category: Cambodian cuisine

This soup-related article is a stub. You can help Wikipedia by expanding it.

This article about Cambodian cuisine is a stub. You can help Wikipedia by expanding it.

This page was last edited on 19 September 2023, at 11:42

From Wikipedia, the free encyclopedia

Preparation

References