Somlar Machu Ktis - Soup Recipe with Coconut Milk

Get ready to discover a truly captivating dish that will awaken your taste buds: Somlar Machu Ktis! This isn't just any soup recipe with coconut milk; it's a quintessential Cambodian sour coconut milk soup, rich with tender pork and bright pineapple, offering a unique balance of sweet, sour, salty, and creamy flavors. While many might be familiar with Thai Tom Yum or Vietnamese Canh Chua, Somlar Machu Ktis stands out with its distinctive aromatic paste (kroeung) and the luxurious depth of coconut milk.
Imagine a hot and sour soup recipe that's both comforting and invigorating, with a velvety texture that coats your palate. This version, featuring pork and pineapple, is particularly beloved for its robust profile. It’s a celebration of Cambodia’s culinary heritage, a sour and spicy soup that promises an unforgettable experience. Whether you're a seasoned cook looking to expand your international repertoire or a beginner eager to explore the world of coconut soup recipes, this guide will lead you to a bowl of authentic Cambodian deliciousness.

Ingredients

• For the Kroeung-Style Paste:
• 2 stalks lemongrass, tough outer layers removed, thinly sliced
• 1-inch piece galangal or ginger, peeled and sliced
• 1-inch piece fresh turmeric, peeled and sliced (or 1 tsp ground turmeric)
• 2-3 makrut lime leaves, central vein removed, thinly sliced (or 1/2 tsp makrut lime zest)
• 1-2 fresh red bird's eye chilies, deseeded for milder, left whole for spicier (adjust to taste)
• 3 cloves garlic, peeled
• 1 small shallot, peeled and quartered
• 1 tablespoon tamarind pulp (from block, soaked in 2 tbsp warm water), or 1 tsp tamarind paste
• For the Soup:
• 1 tablespoon neutral cooking oil (like vegetable or canola)
• 1.5 pounds boneless pork shoulder or pork loin, cut into 1-inch cubes
• 1 (13.5 ounce) can full-fat coconut milk
• 2 cups water or unsalted chicken/vegetable stock
• 1 cup fresh pineapple chunks (or canned, drained), about 1/2-inch pieces
• 1-2 tablespoons palm sugar (or light brown sugar), to taste
• 1 tablespoon prahok (fermented fish paste), optional, or 1 tablespoon fish sauce (plus more to taste)
• 1 cup pea eggplant or Thai eggplant, halved (or 1 cup Japanese eggplant, sliced)
• 1 cup long beans, cut into 1-inch pieces (or green beans)
• 1 cup baby spinach or other leafy greens
• 1/2 cup fresh Thai basil leaves
• Optional garnishes: fresh chilies, lime wedges, extra Thai basil

Directions

1. Make a Quick Kroeung-Style Paste
   1. Prepare your aromatics: Trim the woody ends and outer layers from the lemongrass, then thinly slice the tender inner parts. Peel and slice the galangal/ginger, turmeric, garlic, and shallot. Remove the central vein from the makrut lime leaves and thinly slice them.
   2. Combine the sliced lemongrass, galangal/ginger, turmeric, makrut lime leaves, chilies, garlic, and shallot in a mortar and pestle. Pound until a coarse, fragrant paste forms. Alternatively, blitz in a small food processor with 1-2 tablespoons of water until a bright yellow-orange paste develops.
   3. If using tamarind pulp from a block, soak it in warm water for 5-10 minutes, then press through a fine-mesh strainer to extract the pulp, discarding any fibers. Stir the tamarind pulp or paste into your kroeung.
2. Build Flavor with Pork and Paste
   1. Heat the cooking oil in a large soup pot or Dutch oven over medium heat.
   2. Add the prepared kroeung-style paste to the pot and sauté gently for 2-3 minutes, stirring constantly, until it becomes very fragrant and slightly darkened. Be careful not to burn it.
   3. Add the cubed pork pieces to the pot. Stir well to coat the pork evenly with the aromatic paste. Cook for 5-7 minutes, stirring occasionally, until the pork is lightly browned on all sides and incredibly aromatic.
3. Add Coconut Milk, Pineapple, and Liquid
   1. Pour in the full-fat coconut milk, water or stock, and the pineapple chunks. Stir everything together.
   2. Bring the soup to a gentle simmer, then reduce the heat to low. Skim off any foam that rises to the surface.
   3. Stir in the palm sugar and the prahok (if using) or fish sauce.
4. Simmer and Adjust
   1. Cover the pot partially and let the soup simmer gently for 60-90 minutes, or until the pork is fork-tender and the flavors have melded beautifully.
   2. After the pork is tender, add the tougher vegetables first: pea eggplant/Thai eggplant and long beans. Simmer for another 10-15 minutes, or until they are tender-crisp.
   3. Finally, stir in the baby spinach or other leafy greens and cook for just 2-3 minutes until wilted.
   4. Now for the "taste test triangle": Taste the soup and adjust the sourness, sweetness, and saltiness. Add more tamarind for sourness, palm sugar for sweetness, or fish sauce for saltiness until you achieve your perfect balance.
5. Finish & Serve
   1. Remove the pot from the heat. Stir in the fresh Thai basil leaves.
   2. Let the soup rest for a few minutes to allow the flavors to settle.
   3. Serve hot over steamed jasmine rice. Offer optional lime wedges, extra fresh chilies (for those who like more heat), and additional Thai basil on the side for garnishing.