It looks like you’re referring to a Khmer dish written as “Sngor Chrok Sach Moan”—this is likely a variation/spelling of a Cambodian sour chicken soup (often grouped under sngor or samlor style soups in Cambodia cuisine).
It’s typically a light, tangy chicken soup with herbs, vegetables, and a sour base.
🍲 Cambodian Sour Chicken Soup (Sngor-style “Sach Moan”)
🧾 Ingredients:
- 500g chicken (bone-in pieces preferred)
- 1 onion (sliced)
- 2 tomatoes (quartered)
- 1 cup green vegetables (long beans, morning glory, or cabbage)
- 2–3 cloves garlic (crushed)
- 1 tbsp fish sauce
- 1–2 tbsp tamarind paste (for sourness)
- Salt to taste
- Black pepper
- Fresh herbs (cilantro or basil)
- 4–5 cups water or chicken stock
👩🍳 Method:
1. Boil the base:
- In a pot, add chicken, garlic, and water/stock.
- Simmer for 15–20 minutes until chicken starts to soften.
2. Add flavor:
- Add onions, tomatoes, and tamarind paste.
- Let it simmer so the broth becomes slightly sour and rich.
3. Season:
- Add fish sauce, salt, and black pepper.
- Adjust sourness (more tamarind if needed).
4. Add vegetables:
- Add green vegetables and cook for 3–5 minutes only (keep them fresh and slightly crisp).
5. Finish:
- Turn off heat and add fresh herbs on top.
🍽️ Serving:
- Serve hot with steamed rice
- Often eaten as a light, refreshing meal
🌟 Flavor profile:
- Light and brothy
- Slightly sour (tamarind-based)
- Savory chicken depth
- Fresh herbal finish
If you want, I can also:
- Break down the exact Khmer street-style version
- Or give you a spicier Thai-Cambodian fusion soup 🌶️
