samlor prahal
{{Short description|Cambodian soup}}
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{{Infobox food
| name = Samlor prahal
| image = Num Banh Chok.jpg
| caption = Samlor prahal with num banhchok noodles
| alternate_name = Samlor proher, samlor broheu, samlor proheur, somlor proher, somlor broheu, somlor proheur, somlar prahal, somlar proher, somlar proheur
| country = Cambodia
| region = Southeast Asia
| national_cuisine = Cambodia
| creator =
| course =
| type = soup
| served = hot
| main_ingredient = chicken or fish stock, lemongrass or green kroeung, freshwater fish (bream, pike or brown trout), vegetables (taro, winter melon, pumpkin, and luffa), fresh herbs (climbing wattle, wild asparagus, coriander or hot mint)
| variations =
| calories =
| other =
}}
{{Contains special characters|Khmer}}
Samlor prahal ({{langx|km|សម្លប្រហើរ}}, {{literal translation|fragrant soup}}) is a popular Cambodian soup and a staple food of Cambodian villages.{{cite web |title=30 Cambodian foods every visitor needs to try |last=Goldberg |first=Lina |date=22 December 2019 |url=https://edition.cnn.com/travel/article/top-cambodia-foods-intl-hnk/index.html |publisher=CNN |access-date=16 September 2023}}
Preparation
The base of the soup is made with chicken or fish stock and lemongrass or green kroeung.{{cite magazine |author=Luu Meng |date=27 April 2021 |authorlink=Luu Meng |url=https://www.olivemagazine.com/recipes/chef-recipes/samlor-prahal-cambodian-soup/ |title=Samlor prahal (Cambodian soup) |magazine=Olive |accessdate=16 September 2023}} It consists of cut vegetables (such as taro, winter melon, pumpkin, and luffa), mushrooms,{{cite web |url=https://news.destination-asia.com/herbal-soup-with-fish-vegetables-by-destination-asia-cambodia/ |title=Herbal Soup with Fish & Vegetables by Destination Asia Cambodia |publisher=Destination Asia |accessdate=16 September 2023}} and freshwater fish (such as bream, pike or brown trout), coconut blossom flavoured with palm sugar, fish sauce, and rice powder, and garnished with fresh herbs (such as climbing wattle, wild asparagus, coriander or hot mint).
The soup is made with kroeung in the mountain and coastal regions, while in the regions near rivers a clear version of the soup with less lemongrass is more common. A vegetarian version of the soup is referred to as "mhob bouh" or "as the monks eat", although monks do not necessarily adhere to a vegetarian diet.
References
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{{Cambodian cuisine}}