Cambodian Salmon Vegetable Soup, known as Samlor Proher, is a light, nourishing, and flavourful traditional Cambodian soup made with fresh vegetables, aromatic herbs, and tender fish. This comforting dish features salmon simmered in a fragrant broth with pumpkin, silk squash, mushrooms, and baby spinach. In Cambodian home cooking, Samlor Proher is a simple everyday soup often served with steamed rice. The broth is delicate yet rich in flavour from lemongrass, garlic, and fermented fish paste, creating a balanced taste that is savoury, slightly sweet, and deeply aromatic. If you are looking for a healthy salmon soup recipe or want to explore authentic Cambodian cuisine, this easy Cambodian vegetable soup is a wonderful dish to try at home.
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Why You’ll Love This Cambodian Soup
- Light, healthy, and nutritious
- Easy to cook in under 30 minutes
- Packed with fresh vegetables
- Authentic Cambodian home-style recipe
- Perfect comfort soup served with rice
- This Cambodian salmon soup is both satisfying and refreshing, making it ideal for everyday meals.
INGREDIENTS
- 700 g salmon, cut into thick slices
- 284 g baby spinach
- 600 g pumpkin, peeled and cut into bite-size pieces
- 230 g silk squash (luffa), peeled and sliced
- 220 g oyster mushrooms or king oyster mushrooms
- 5 cloves garlic, crushed
- 1 stalk lemongrass, smashed and cut into sections
- 1 tbsp fermented fish paste (prahok)
- 2 L water
- 2 tbsp fish sauce
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp chicken powder (optional)
How to Make Cambodian Salmon Vegetable Soup
STEPS:
1. Prepare the aromatics
Smash the lemongrass to release its fragrance and cut it into shorter pieces. Peel and lightly crush the garlic cloves.
2. Prepare the vegetables
Peel the pumpkin and cut it into small bite-size cubes.
Peel the silk squash and slice it into medium pieces.
Wash the baby spinach thoroughly to remove any dirt.
Clean the oyster mushrooms and slice them lengthwise into medium-thin pieces.
3. Make the soup broth
Place a medium pot over medium-high heat and add the water. Bring the water to a boil.
Add the smashed lemongrass and garlic to infuse the broth with aroma.
4. Dissolve the fermented fish
Using a small strainer, dissolve the fermented fish paste into the boiling broth so the flavor spreads evenly.
5. Cook the salmon and pumpkin
Add the salmon slices and pumpkin first because pumpkin takes slightly longer to cook than the other vegetables.
6. Season the soup
When the soup returns to a boil, add fish sauce, sugar, salt, and chicken powder.
7. Add the remaining vegetables
Add the oyster mushrooms and silk squash. Finally, add the baby spinach and cook briefly until the vegetables are tender but still vibrant.
8. Finish the soup
Bring the soup back to a gentle boil, then turn off the heat.
How to Serve Samlor Proher
Serve this Cambodian salmon vegetable soup hot with steamed jasmine rice. For extra flavour, prepare a dipping sauce with:
- fish sauce
- a little sugar
- fresh lime juice
- sliced chili
This dipping sauce enhances the natural flavour of the salmon.
Tips for the Best Cambodian Salmon Soup
- Use fresh salmon
- Fresh salmon gives the soup a richer flavor and better texture.
- Do not overcook the vegetables
- Vegetables should stay slightly crisp and vibrant for the best taste.
- Adjust the seasoning
- Taste the broth and adjust fish sauce or sugar depending on your preference.
- Add herbs if you like
- Some Cambodian cooks add fresh herbs such as dill or green onion for extra aroma.
What is Samlor Proher?
Samlor Proher is a traditional Cambodian vegetable soup made with fish, seasonal vegetables, and aromatic herbs. The soup is typically light and healthy, making it a staple dish in Cambodian households. Different regions and families prepare Samlor Proher with various vegetables depending on what is available.
Frequently Asked Questions
What fish is best for Samlor Proher?
Traditionally, Cambodian cooks use freshwater fish, but salmon works very well because it is flavorful, tender, and widely available.
Can I make Samlor Proher without fermented fish?
Yes. If fermented fish paste is not available, you can simply add a little more fish sauce for seasoning.
What vegetables are commonly used in Cambodian soup?
Common vegetables include pumpkin, squash, mushrooms, spinach, and morning glory.
Is Cambodian salmon soup healthy?
Yes. This soup is packed with vegetables, lean protein from salmon, and a light broth, making it a nutritious and balanced meal.
More Cambodian Recipes You May Enjoy
If you love Cambodian home cooking, you may also enjoy:
- Cambodian Sour Soup
- Khmer Lemongrass Chicken Soup
- Cambodian Green Papaya Salad
- Traditional Khmer Vegetable Stir Fry
Samlor Proher
Ingredients
Method
- Lightly smash the lemongrass and cut it into shorter lengths.
- Peel the garlic and gently smash it to release its aroma.
- Peel the pumpkin and cut it into small, bite-sized pieces.
- Peel the silk squash and cut it into bite-sized pieces.
- Wash the baby spinach thoroughly to remove any dirt.
- Clean the king oyster mushrooms, cut them in half, then slice them thinly (not too thin).
- Place a medium pot over medium-high heat, add water, and bring it to a boil.
- Once boiling, add the lemongrass and garlic.
- Use a strainer to dissolve the fermented fish into the boiling water, keeping the broth smooth.
- Add the salmon and pumpkin first, as they take longer to cook.
- When the soup returns to a boil, season with fish sauce, sugar, salt, and chicken bouillon.
- Add the remaining vegetables: king oyster mushrooms, silk squash, and finally the baby spinach.
- Bring everything to a gentle boil, then turn off the heat.
- Serve hot with rice and a side of fish sauce mixed with sugar, lime juice, and sliced chilies. Enjoy!
