• Cambodian Sour Soup


Chef Sina is back at MCFM, celebrating AAPI month with her cherished Cambodian Sour Soup. Inspired by childhood memories, she blends local produce with Asian staples to create a heartwarming dish. As Sina shares her heritage, she invites market guests to enjoy the simplicity and warmth of Cambodian food, and invites all to join in the celebration.

Cambodian Sour Soup

By Sina War


  • 6 cups water
  • 2 tablespoon tamarind sour soup mix
  • 2 tablespoons of mushroom powder or bouillon
  • 2 tablespoons of sugar
  • 3 smashed garlic cloves
  • 1 cup of sliced chicken or tofu
  • ½ cup pineapple chunks
  • ½ cup lotus stem, cut into 1-inch pieces
  • ½ cup cherry tomatoes or full size tomato quartered
  • 1 cup Assorted spring vegetables (such as bok choy, spinach), chopped
  • ½ cup bean sprouts
  • 2 tablespoons fried garlic
  • Fish sauce, to taste (substitute soy sauce to make vegan/vegetarian)
  • Salt, to taste
  • ½ cup fresh herbs (such as cilantro, spring onion, chives, and basil), for garnish


1. In a large pot, bring the water to a boil with the smashed garlic.
2. Add the tamarind sour soup, mushroom powder or bouillon, and sugar. Stir until dissolved.
3. Add chicken or tofu, pineapple and lotus stem pieces to the pot. Let it simmer for about 10-15 minutes to allow the flavors to meld & meat to fully cook.
4. Add the assorted spring vegetables and bean sprouts to the pot. Simmer for an additional 1-5 minutes, or until the vegetables are tender.
5. Season the soup with fish sauce and salt to taste. Adjust seasoning as needed.
6. Serve the soup hot, garnished with fried garlic and fresh herbs, along with a hot bowl of jasmine rice.
7. Enjoy your Cambodian sour soup with the extra bursts of flavor and texture!

Optional for my spicy folks: add Sinaracha Hot Sauce, TonzKitchen Hot Chili Oil, or dried or fresh thai chili for spice!

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