CambodianMedium · Hot
Cambodian-Inspired Vegetable Somlor with Coconut
A gentle Cambodian-inspired vegetable soup with coconut, aromatic spices, and a perfect balance of sweet and savory — the kind of broth Anh Dao's grandmother would make on a quiet afternoon, letting the kitchen fill with the fragrance of turmeric and black pepper.
Prep
20 min
Cook
30 min
Rest
5 min
Total
55 min
Method
Prepare the Aromatics
1
Peel and mince the garlic cloves. Peel and finely grate the ginger. Combine the garlic, ginger, turmeric, black pepper, salt, and white pepper in a small bowl to create your aromatic paste. Let it rest for a moment — the spices bloom better when they have a little time to meet.
Build the Coconut Broth
2
Pour in 6 cups of water and bring to a gentle simmer. Add the white sugar and soy sauce, stirring until the sugar dissolves completely. Taste the broth — it should be balanced between sweet, savory, and peppery.
Cook the Vegetables
3
Add the mushrooms last — they need only 2 minutes to absorb the broth's flavors without becoming rubbery.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -7
Calories
239
per serving
Source of protein · 8gLow sugar · 17gLow salt · 444mg
Protein
8g
Carbs
40g
Fat
9g
Sat. fat
7g
Fiber
11g
Sugar
17g
Sodium
444mg
Gluten FreeDairy FreeVeganPlant ForwardHeart HealthyLow SodiumDiabetes FriendlyHigh FiberWeight ManagementAnti Inflammatory
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
ACarbon
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
4
Spicy
Textures
SilkyTenderSmoothFresh
Aromas
HerbalEarthyCitrusPepperyWarm Spiced
Kitchen Equipment
Primary Tool
StockpotStockpotWokMortar And PestleChef KnifeCutting BoardMicroplaneMeasuring SpoonsMeasuring CupsMixing BowlLadleKitchen TowelStrainer
Counter FootprintMedium
Techniques
Safety & Storage
Allergen Warning
Soy sauce in this recipe contains both soy and wheat/gluten. Use tamari or coconut aminos as a substitute for a soy-free and gluten-free version.
Cross Contamination
Use dedicated utensils and cutting boards when preparing this dish for individuals with soy or gluten allergies to prevent cross-contact.
High Risk Population
Individuals with celiac disease or soy allergies should verify that soy sauce alternatives are certified gluten-free and allergen-free before use.
Cooking Temperature
Bring the coconut broth to a full simmer (185°F/85°C) before adding vegetables to ensure even cooking and food safety.
Storage
Refrigerate leftover somlor within 2 hours of cooking. Store in airtight containers and consume within 3-4 days for best quality and safety.
Handling
When mincing garlic and grating ginger, use a stable cutting board and keep fingers curled inward to prevent cuts. The aromatic paste may cause skin irritation from prolonged contact with turmeric.
This soup is best served fresh and warm. The broth's flavors are most aromatic immediately after cooking, and hot holding at 140°F (60°C) or above is recommended if keeping warm for service.
Pro Tips
Technique
Let your aromatic paste rest for 5 minutes before adding it to the broth — this allows the turmeric and black pepper to bloom, releasing their oils and creating a deeper, more fragrant foundation.
Substitution
If you cannot find fresh turmeric, use 1/2 teaspoon of ground turmeric, but add it directly to the simmering broth rather than the raw paste for better integration.
Presentation
Serve in wide, shallow bowls with a lime wedge on the side — Cambodians always add their own squeeze of lime at the table, adjusting the brightness to their taste.
Flavor Boost
A drizzle of high-quality fish sauce into the broth at the very end, just before serving, will deepen the savory complexity without overwhelming the gentle coconut notes.
From the chef
In Phnom Penh, somlor was never just sustenance — it was the quiet rhythm of an afternoon, the mortar and pestle my grandmother wielded with such patience. This vegetable version carries that same spirit: a gentle broth where turmeric and black pepper dance beneath the richness of coconut, coaxing sweetness from simple vegetables. It is the soup I make when I want to remember home, and the soup that teaches others that Cambodian cooking is not about complexity, but about harmony.
TagsCoconut SoupVegetarianAromaticWeeknight DinnerOne PotPepper Forward
AllergensSoyWheatGluten
Source: generated · June 10, 2026