Fish & pineapple tomato sour soup (Samlar Machu Treay)

Preparation: 10 mins
Cooking: 15 mins
Complexity: easy
Serves: 2


  • 1/2 kg whole white meat fish cleaned and cut into chunks
  • 1 stalk lemongrass beaten
  • 1 slice fresh or frozen galangal
  • ½ fresh pineapple diced
  • 1 stalk celery cut into bite size (optional)
  • 2 tomatoes sliced in quarters
  • 2 tbsp tamarind pulp or powder
  • 6 cups water
  • 3 tbsp raw sugar
  • ¼ tsp sea salt
  • 2 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 2 garlic cloves chopped finely
  • 1 fresh bird eye chili sliced thinly
  • 1 cup of mix herbs chopped finely: saw leaf herb, rice paddy herb and coriander


  1. In a large soup pot, fry the garlic until golden brown in vegetable oil. Remove garlic from the pot and set aside.
  2. Add water to the pot and bring to a boil.
  3. Add lemongrass, galangal and fish. Cook for 5 minutes on medium heat.
  4. Add pineapple and celery. Cook for 2 minutes.
  5. Add tamarind, sugar, fish sauce and salt. Cook for 2 minutes.
  6. Add tomatoes. Cook for 2 minutes.
  7. Serve soup in individual soup bowls and garnish with fried garlic, pinch of mixed herbs and chili.


  • Serve with steamed rice.
  • Substitute fish with chicken or pork ribs.
  • Substitute pineapple (and celery) with fresh lotus shoots if using chicken.

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