Cambodian Cold Soup
A cold soup with seasonal summer vegetables, herbs, smoked salmon and sliced hard boiled eggs. Drenched in a savory and sour broth of tamarind and fresh lemon juice. The Cambodian version of Gazpacho!
- 4 large eggs boiled and sliced
- 2 burpless cucumbers peel and cut into byte size
- 4 medium mostly green tomatoe slice into byte size
- 1 stem green onion chopped
- 2-3 sprigs Thai basil (Che Krawhom) – Optional chopped
- 3-4 sprigs Vietnamese coriander (Che Sanhg Kahum) – Optional chopped
- 1-2 sprigs spearmint chopped
- 1 pound hot-smoked salmon discard skin and break meat into byte size
- 2 medium bulbs of shallot thinly sliced
- 1 tbsp Angkor Tamarind Concentrate
- 4 cups hot water
- 1 tsp sea salt
- 1 tsp fish sauce
- 1 tbsp lemon juice to taste
- Some chili flakes for garnish
- Perfect Boil Eggs for easy to remove shell – In a small pot bring water to rolling boil. Using slotted spoon to gently add one egg at a time. Uncover the pot and let it continue cooking for 13-14 minutes. Turn off heat, discard the hot water, and place the eggs in a cold bath. When the eggs are cool to touch, peel them.
- Prepare the Bowl – While the eggs are cooking, prepare the remaining the ingredients. In a large bowl, layer the ingredients in order: Cucumber, tomato, egg, most of green onion and mints, top with half of the salmon pieces, shallots, the remaining green onion and herbs, then spingle with some chili flakes.
- Prepare the Broth – Right before serving, place the tamarind, salt and fish sauce in a small bowl, add hot water and mix until salt and tamarind are dissolved. Pour the broth over the prepared bowl. The broth brings out the flavor and aroma from the vegetables, herbs and meat into each spoonful.Add lemon juice to taste; green tomatoes are slightly sour, so you may not need too much lemon juice.
- Serving – Scoop into small bowls and garnish with a dash of chili flakes, pieces of salmon, and whole leaves of fresh herb
Calories: 239kcal | Carbohydrates: 8g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 212mg | Sodium: 2140mg | Potassium: 560mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1297IU | Vitamin C: 32mg | Calcium: 64mg | Iron: 3mg
The words Chrouk Krow Chnang means outside of the pot soup. Traditionally this soup is made with sun-dried salted fish (Trey Gneart), that has been cooked over low heat until crispy on the outside and soft in the inside. Trey Gneart is made with fresh water snake-head fish that are native to Southeast Asia.