Cambodian Sour Fish Soup with Tamarind and Greens

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A signature dish from Cambodia, this vibrant soup balances intense sourness from tamarind with fragrant lemongrass-galangal paste, tender fish, and crisp greens. Every bowl is layered with fresh herbs and finished with a squeeze of lime for a deeply refreshing finish.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 16 gCarbs
• 3 gFiber
• 8 gSugar
• 36 gProtein
• 780 mgSodium
• 920 mgPotassium
• 150 mgCalcium
• 3.5 mgIron
• 38 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the aromatic kroeung paste

• 4 stalks lemongrass, tough outer layers removed, sliced
• 2-inch piece fresh galangal, peeled and sliced
• 2-inch piece fresh turmeric root, peeled (or 1 tsp ground turmeric)
• 6 garlic cloves, peeled
• 4 medium shallots, peeled
• 2 dried red chilies, seeded and soaked 10 minutes
• 4 fresh kaffir lime leaves, torn

For the soup

• 1.5 lb freshwater fish fillets (snakehead, catfish, or tilapia), cut into 1.5-inch chunks
• 6 cups water
• 2 tbsp tamarind paste, plus more to taste
• 1 tbsp Cambodian prahok (fermented fish paste), optional
• 1 medium ripe tomato, cut into wedges
• 1/2 small green papaya, peeled and julienned (optional)
• 3 oz bean sprouts, rinsed
• 3 oz water spinach (trakuon) or baby spinach, cut into 2-inch pieces
• 2 tbsp fish sauce
• 1 tbsp palm sugar, finely grated
• 1/2 cup fresh culantro (long coriander) leaves, roughly chopped
• 1/2 cup Thai basil leaves
• 1 lime, cut into wedges
• 2 Thai bird's eye chilies, thinly sliced

Directions

1. Make the kroeung paste by combining the lemongrass, galangal, turmeric, garlic, shallots, soaked chilies, and half the kaffir lime leaves in a large mortar and pound into a coarse paste, or pulse in a small food processor with 2 tablespoons of water until chunky.
2. Bring the 6 cups of water to a rolling boil in a heavy Dutch oven or soup pot over medium-high heat. Add the kroeung paste and reduce heat to a steady simmer for 6-8 minutes until the broth is deeply fragrant and pale yellow.
3. Stir the tamarind paste and prahok (if using) into the broth until fully dissolved. Season with the fish sauce and palm sugar, stirring until the sugar melts. Taste and balance until it is bright, salty, and noticeably tangy.
4. Gently slide the fish chunks into the simmering broth in a single layer. Cook undisturbed for 6-8 minutes, or until the fish is opaque and flakes easily with a fork; avoid stirring so the fillets stay intact.
5. Add the tomato wedges and julienned green papaya (if using). Simmer another 2-3 minutes to soften the papaya just slightly while keeping its crunch.
6. Stir in the bean sprouts and water spinach, cooking only 45-60 seconds so the greens stay vibrant and crisp-tender. Taste the broth once more and adjust with extra tamarind for sharper sourness, fish sauce for salt, or palm sugar for depth.
7. Remove the pot from the heat. Ladle the soup into wide bowls, making sure each gets a generous portion of fish and vegetables.
8. Scatter the chopped culantro and Thai basil over each bowl. Serve immediately with lime wedges and sliced bird's eye chilies on the side so diners can adjust the brightness and heat to their liking.

Cook’s Notes

• Snakehead fish (trey ross) is the most authentic choice; catfish is the closest widely available substitute, while tilapia works in a pinch but breaks apart more easily.
• Prahok contributes the deep funky backbone of traditional versions. If you cannot find it, an extra tablespoon of fish sauce plus a teaspoon of anchovy paste will give a similar umami floor.
• Tamarind paste strength varies by brand; always start with 2 tablespoons and increase in teaspoons until the broth is aggressively sour, as the fish and vegetables will mellow it out.
• Add the herbs off the heat right before serving so their volatile oils stay bright and aromatic rather than turning grassy.
• For a more substantial meal, serve the soup over a bowl of steamed jasmine rice or with a side of Cambodian baguette (num pang) for dipping into the broth.

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