Tender beef ribs and morning glory soup (Samlor Machu Takoun)

Preparation: 10 mins
Cooking: 20 mins
Complexity: easy
Serves: 4


  • ½ kg beef sirloin or beef chuck ribs sliced or cut into bite size
  • ¼ cup fresh or frozen lemongrass finely minced
  • 2 cloves garlic chopped finely
  • 2 tbsp fish sauce
  • ½ tsp salt
  • 1 tbsp sugar
  • 4 cups water
  • 2 tbsp vegetable oil
  • 2 kaffir lime leaves
  • 5 curry leaves
  • 1 pinch turmeric powder
  • 2 tbsp tamarind paste or fresh pulp
  • 1 tbsp fermented fish paste (prahok)
  • 1 bunch morning glory (water spinach) cut 2 inches length
  • 3 birds eye red chili (optional)


  1. In a large heated pot add the oil, garlic and lemongrass. Stir consistently for 3 mins until fragrant.
  2. Add the beef, salt and sugar.
  3. Add water, kaffir lime and curry leaves.
  4. Season with fish sauce, tamarind and prhaok.
  5. Bring to a slow boil cooking for 10 mins.
  6. Add morning glory. Cook for 3 mins.
  7. Remove and dispose the kaffir lime and curry leaves and turn off the stove.
  8. Using a ladle, pour into a small individual bowl and garnish with chili.


  • Serve hot with steamed rice.
  • Keep left over in fridge for up to 2 days.

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