Sngou Chruok Trey

Sngou Chruok Trey – Cambodian classic fresh fish sour soup with green mango in clear broth. Authentic touch of lemon grass, kaffir lime leaves, rice and garlic. Light and easy to digest. Simple to make! This soup is very tasty and mouth watering, sometimes we call it energy soup because it invites the sick and hard workers to have great appetite, it refreshes their mouths and minds. Even baby loves this savoring tangy sour soup. Very popular dish for Cambodian. Best served warm with Khmer jasmine steam rice. 1-2 servings.

Soup Content: high in vitamin C and B6, A, Calcium, protein, magnesium, phosphorus, selenium.

Ingredients:
1/2 stalk of Lemon grass, wash, soften it and tie a knot
3 kaffir lime leaves, washed
1 tbs uncooked rice, washed, drained
1 small size of fresh sea bass, catfish, or mud fish(Khmer fish). scaled, washed and cut.
1/2 green onion, chopped
2 1/2 cups of water
1 can of chicken broth, 14 ounces (NET WT.14 OZ)
green mango, peel the skin and grate.(see photo)
1 clove of garlic, minced
Khmer basil, (chee neang vong) washed and cut
Khmer coriander, (sangkahum) washed and cut
1 tsp fish sauce
a pinch of salt
a pinch of sugar
a pinch of granulated chicken bouillon
1 fresh chili, seed removed (for decoration- OPTION)