Somlaw Machu Ktis Manaws: Healthy and creamy with natural sweet and sour from pineapple, it’s no wonder that this curry is comfort food. Despite its beautiful deep red color, this popular Cambodian curry is not spicy.
Servings: 12
Calories: 159kcal
Ingredients
- 3 ounces cooking oil
- 5 tbsp Angkor California Chili Powder
- 6 ounces Angkor Lemongrass Paste
- 1.5 pound chicken thighs (1” cubes)*
- 1.5 pound fresh pineapple (½” cubes)
- 5 cups chicken broth
- 1.5 14 oz can coconut cream
- 1.5 ounce Lacinato kale (remove stems, chop bite sized)
- 1 ounce chi neang vorng (Thai basil) **
- salt
- 1 fruit lime (optional)
Instructions
- Prepare the base – Heat oil and chili powder over lowest heat; stir continuously until oil turns red. Add 6 tablespoons of top part of coconut cream, stir constantly until paste is bubbling, and uniform in texture. Add lemongrass paste, continue cooking until liquid is gone and paste begins to stick together.
- Cook the meat – Turn heat to medium, add chicken and sauté until meat is evenly seared. Add ½ cup of water stir and bring to boil, reduce heat, and simmer for 10 to 15 minutes until chicken is fully cooked (at least 165ºF), stir halfway through.
- Add remaining ingredients – Add pineapple, mix well. Turn heat to high, add chicken broth and bring to rolling boil. Add the remaining coconut cream, stir. Turn off heat, add basil and kale; salt to taste.
- Optional – Some pineapple is too sweet and not sour enough, thus it is an option to add fresh squeeze lime juice to taste.
Nutrition Facts
Calories: 159kcal | Carbohydrates: 7g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 258mg | Potassium: 168mg | Fiber: 1g | Sugar: 5g | Vitamin A: 412IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 1mg
Notes
Serve with steamed rice, slices of baguette (toasted), soba noodles, or angel-hair pasta.
Despite its beautiful deep red color, this popular soup is not spicy.
* Variation: Replace chicken with 2.0 pounds spare ribs cut 1½” thick. Simmer ribs for 1.5 hour until the meat is easily removed from the bones. Remove the bones and return meat to soup.
** Substitution: If chi neang vorng is not available use Italian basil.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!
This Cambodian soup sounds yummy with pineapple, lemon grass paste, chili powder, chicken and coconut milk. I know coconut milk makes everything delicious. Lemon grass is most flavorful in curries. The recipe sounds amazing. Our small town is pretty diversified but you couldn t get Hubby to try any of them. He was stationed in the Far East and Crete and he likes many types of dishes but when I mention adding raisins to a dish or any fruit he balks. I think I ll just do it and let him guess what s in it. This soup is one I d enjoy.
Hi Angelina, Thank you for taking time to share your thoughts on this soup. Over the years I have been making this same soup for many special events (private dinner party, cooking class, Cambodian Popup dinner, parties) and I’ve not met a single who does not like it, yet :). I think your Hubby will like it, especially since he is very worldly and likes many different kind of dishes. I can’t wait to find out what he thinks about it.
Channy- What would you suggest to substitute for the chicken to make this vegetarian? Fried tofu?
Hi Gail, Yes, fried tofu would be a good substitute. You could also substitute fried potatoes, from the Cambodian Curry recipe.
Thank you for asking!