Salaw Machu Tom Yum Soup

The word machu means “sour” and the word salad means “soup” in khmer. Tom Yum is a similar soup in Thai cuisine. This soup is a mixture of salty, sour, and spicy. The use of the lemongrass, galangal, and kaffir lime leaves is what makes this soup so aromatic. I remember my mom would always make this in a big pot during big celebrations because it was a crowd pleaser.

Ingredients

• 1 ½ pounds medium-sized whole raw shrimp (with heads intact)

• 6 cups water

• 4 lemongrass stalks

• 2 inch piece galangal root

• 16 Kaffir lime leaves

• 1 cup pineapple

• ½ onion, peeled and cut into wedges

• 4-6 Thai chili (or Thai chili paste to taste)

• 2 tablespoons fish sauce

• 2 tablespoon sugar

• ½ cup straw or button mushrooms, sliced

• 2 limes

GARNISHES:

• cilantro leaves

• lime wedges

Instructions

 In a pot, add water and bring to a boil. Cut your lemongrass and galangal into large pieces. Peel and cut your onion into wedges. Mince your Thai chili. 

Add in your lemongrass, galangal and kaffir leaves to your boiled water and let simmer. 

Add all of your remaining ingredients (except limes) and let all marry and simmer.

You can fish out the aromatics such as the lemongrass and lime leaves if you'd like.

At the end, add your fresh lime and garnishes and serve with a hot bowl of rice. Enjoy!

TIP

I like to peel my shrimp but keep the head and tail on for extra flavor. But, it makes it easier when you are peeling and enjoying the shrimp. The great thing about this soup is that you can adjust the spices and seasoning. If you like it a little sweeter add more sweetener if you like it more spicy or sour add those spices in. Its up to you!

Salaw Machu Tom Yum Soup

Print

With ImageWithout Image

Yield: 6-8

Author: Peter Duong

Prep time: 30 MinCook time: 35 MinTotal time: 1 H & 4 M

The word machu means “sour” and the word salaw means “soup” in khmer. This soup is a mixture of salty, sour, and spicy!

Ingredients

• 1 ½ pounds medium-sized whole raw shrimp (with heads intact)
• 6 cups water
• 4 lemongrass stalks
• 2 inch piece galangal root
• 16 Kaffir lime leaves
• 1 cup pineapple
• ½ onion, peeled and cut into wedges
• 6 Thai chili (or Thai chili paste to taste)
• 2 tablespoons fish sauce
• 2 tablespoon sugar
• ½ cup straw or button mushrooms, sliced
• 2 limes

Garnish

• cilantro leaves
• lime wedges

Instructions

1. In a pot, add water and bring to a boil. Cut your lemongrass and galangal into large pieces. Peel and cut your onion into wedges. Mince your Thai chili.
2. Add in your lemongrass, galangal and kaffir leaves to your boiled water and let simmer.
3. Add all of your remaining ingredients (except limes) and let all marry and simmer.
4. You can fish out the aromatics such as the lemongrass and lime leaves if you'd like.
5. At the end, add your fresh lime and garnishes and serve with a hot bowl of rice. Enjoy!

Tip

1. I like to peel my shrimp but keep the head and tail on for extra flavor. But, it makes it easier when you are peeling and enjoying the shrimp. The great thing about this soup is that you can adjust the spices and seasoning. If you like it a little sweeter add more sweetener if you like it more spicy or sour add those spices in. Its up to you!

Recommended Products:

Kaffir Lime Leaves

Thai Chili

Fish Sauce

Nutrition Facts

Calories

144.84

Fat (grams)

1.19

Sat. Fat (grams)

0.28

Carbs (grams)

23.68

Fiber (grams)

1.32

Net carbs

22.36

Sugar (grams)

8.16

Protein (grams)

12.15

Sodium (milligrams)

912.79

Cholesterol (grams)

95.25

Did you make this recipe?

Tag @pete_eatss on instagram and hashtag it #letscook

Created using The Recipes Generator

Disclosure: Some of the links on this page are affiliate links, meaning, at no additional cost to you, we may receive a commission for purchases made through these links.