u003cstrongu003eQ: Can I make this soup without pahok?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Yes, many families do. The soup will still taste good.

u003cstrongu003eQ: What can I use instead of water spinach?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Spinach or baby bok choy can work, but the texture will be softer.

u003cstrongu003eQ: Is this soup spicy?u003c/strongu003e

u003cstrongu003eA:u003c/strongu003e Only if you add chili. You control the heat.

Beef Water Spinach Sweet Sour Soup

5.0 from 1 vote

There are some soups that feel like more than just food. This Beef Water Spinach Sweet Sour Soup is one of those recipes for me. It carries memory, comfort, and a quiet kind of happiness that only home cooking brings.

This soup is sweet, sour, and just a little spicy. The beef is tender, the water spinach stays crisp, and the broth smells gently sour from tamarind and kaffir lime leaf. Every time it simmers on the stove, it reminds me of family meals where everyone sat close, waiting with bowls of rice.

In Khmer Krom cooking, soups like this are not fancy or complicated. They are everyday food. They are meant to be shared, cooked slowly, and enjoyed together. This Beef Water Spinach Sweet Sour Soup is simple, but it has heart.

Why You’ll Love This Soup

You will love this soup because it is light but full of flavor. It does not feel heavy, even with beef, and the sour broth makes you want to keep sipping.

It is also very easy to cook. The steps are simple, and the ingredients are familiar if you cook Southeast Asian food often. Nothing feels rushed or stressful.

Most of all, this soup tastes like home. The balance of sweet, sour, and salty is gentle, not sharp. It feels calm, warming, and comforting, especially when eaten with hot rice.

My Personal Experience

I grew up watching soups like this being cooked without measuring cups or timers. Someone would taste, pause, and adjust. That was the real recipe.

When I make this soup now, I still cook it the same way. I listen to the sound of the boiling water. I smell the lemongrass as it softens. I watch the water spinach turn bright green and slightly tender.

This soup reminds me that food does not need to be perfect. It just needs care. Every pot turns out a little different, and that is okay.

Easy-to-Find Ingredients

Most of the ingredients in this soup are easy to find at Asian grocery stores, and many are now common in regular markets too.

Water spinach, also called morning glory, is the star. It stays crisp and fresh even in hot soup. Tamarind gives the soup its soft sour taste, and fish sauce adds depth.

If you cannot find pahok, you can still make the soup. Many families do. The soup will still taste good and comforting.

Ingredients List

2 tablespoons vegetable oil
3 cloves garlic, chopped
1/4 cup fresh or frozen minced lemongrass
1/2 lb beef sirloin or beef chuck, thinly sliced
1/2 teaspoon salt
1 tablespoon sugar
4 cups water
2 kaffir lime leaves
1 bunch water spinach (about 2 lbs / 900 g), cut into 2-inch pieces
2 tablespoons tamarind juice
2 tablespoons fish sauce
1 tablespoon creamy style pickle fish (pahok) – optional
A handful of chopped fresh herbs (sweet basil, rice paddy herb / ma-om)
3–4 chopped hot chili peppers (optional, to taste)

Why These Ingredients Are Used

Vegetable oil – helps release aroma from garlic and lemongrass
Garlic – adds warmth and depth
Lemongrass – gives fresh, citrus-like fragrance
Beef – adds richness and comfort
Sugar – balances sour and salty flavors
Kaffir lime leaf – adds gentle citrus aroma
Water spinach – crisp texture and freshness
Tamarind juice – soft sour flavor
Fish sauce – salty umami base
Pahok – deep traditional flavor (optional)
Fresh herbs – brightness at the end
Chili – gentle heat if desired

Cooking Equipment Needed

Large soup pot – for even cooking and space for greens
Wooden spoon – gentle stirring
Knife – for slicing beef and vegetables
Cutting board – keeps prep easy and clean

Cooking Instructions

Start by heating your soup pot over medium heat. When the pot feels warm, add the oil and let it heat slowly.

Add the garlic and lemongrass. Stir gently and breathe in the smell. It should smell fresh, not burned.

Add the beef, salt, and sugar. Stir until the beef changes color. Then add water and kaffir lime leaves. Let it come to a gentle boil.

Add the water spinach. Stir slowly. Season with fish sauce, tamarind juice, and pahok if using.

Finish with herbs and chili. Remove the lime leaves. Serve hot with rice.

Step-by-Step Directions

Heat a large pot over medium heat
Add oil, garlic, and lemongrass; stir until fragrant
Add beef, salt, and sugar; stir until beef is lightly cooked
Add water and kaffir lime leaves; bring to a boil
Add water spinach and stir gently
Season with fish sauce, tamarind juice, and pahok
Add herbs and chili
Remove kaffir lime leaves
Serve hot with rice

Tips for Best Flavor

Slice beef thin for tenderness
Do not overcook water spinach
Taste and adjust sour and salt slowly
Add herbs at the very end

Serving Suggestions

Serve with steamed jasmine rice
Enjoy with grilled fish or fried eggs
Pair with fresh vegetables on the side

Final Thoughts

This Beef Water Spinach Sweet Sour Soup is not just food. It is a quiet moment. It is a shared table. It is a reminder to slow down.

Every time I cook it, I feel connected to my roots. The smell alone brings me peace.

I hope you cook this soup gently and enjoy it fully.

If you enjoy Cambodian home cooking, you may also like Beef Curry with Mango or Sweet Sour Beef Star Fruit Soup. These dishes share similar comforting flavors and are often enjoyed as simple family meals.

For easy-to-read information about food and nutrition, Healthline offers helpful articles that many home cooks find useful when learning more about everyday ingredients.

Frequently Asked Questions (FAQs)

Q: Can I make this soup without pahok?

A: Yes, many families do. The soup will still taste good.

Q: What can I use instead of water spinach?

A: Spinach or baby bok choy can work, but the texture will be softer.

Q: Is this soup spicy?

A: Only if you add chili. You control the heat.

Beef & Water Spinach Sweet Sour Soup

Recipe by Cambodia Recipe

5.0 from 1 vote

Course: SoupCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

Total time

minutes

This Beef Water Spinach Sweet Sour Soup is a traditional Khmer home recipe made with tender beef, crisp water spinach, and a gently sour broth. It is easy to cook, comforting, and best enjoyed with warm rice and family.

Ingredients

Metric US

2 Tablespoons 2 vegetable oil
3 Cloves 3 garlic, chopped
1/4 Cup 1/4 fresh or frozen minced lemon grass
1/2 1/2 Beef sirloin or beef chuck, sliced thin
1/2 1/2 Teaspoon of salt
1 Tablespoon 1 sugar
4 Cups 4 water
2 2 kaffir lime leaf
1 1 Bunch, approx 2 lbs (900 gram) of water spinach, cut 2 inches in length
2 Tablespoons 2 tamarind juice
2 Tablespoons 2 fish sauce
A handful of chopped fresh herbs; sweet basil leaves, and rice paddy herb (ma-om)
3 3 or 4 Chopped hot chili pepper or to your taste (option)
1 Tablespoon 1 creamy style pickle fish*pahok*, and only 1 tablespoon of fish sauce