Sweet Sour Spicy Star Fruit Soup

5.0 from 1 vote

Sweet, sour, and spicy star fruit soup is a Cambodian comfort food that wakes up your taste buds. The broth gets its tang from tamarind, its gentle sweetness from ripe star fruit, and its heat from optional chili. It is light, aromatic, and full of fresh herbs.

This recipe uses easy-to-find ingredients and comes together in one pot. It is a great way to explore Cambodian home cooking without spending hours in the kitchen. If you enjoy sour soups, you might also like our hot sour chicken soup with lotus shoots.

What You Need

The soul of this soup is the balance between sour, sweet, and savory. Tamarind powder provides the sourness, fish sauce brings saltiness and depth, and sugar rounds everything out. Star fruit adds a mild sweetness and a pleasant texture, while celery contributes a gentle background flavor.

Rice paddy herb, also known as ma-om, is a key Cambodian herb with a lemony, cumin-like aroma. It is stirred in at the very end so its fragrance stays bright. For a similar sour soup with a different protein, see our Cambodian beef water spinach sweet sour soup. Catfish is traditional here; it also stars in our vegetable fish stew.

Equipment

Soup pot: To sauté the aromatics and simmer the broth, fish, and vegetables.
Chef’s knife: To mince the garlic, slice the star fruit, and chop the celery, tomato, and herbs.
Cutting board: To safely prepare all the ingredients.
Measuring cups: To measure the water.
Measuring spoons: To measure the oil, tamarind powder, fish sauce, and sugar.
Wooden spoon: To stir the soup gently without breaking the fish.
Ladle: To serve the soup and broth into bowls.

How to Make Sweet Sour Spicy Star Fruit Soup

Step 1: Heat the Pot and Sauté the Aromatics

Preheat a soup pot over medium heat. When the pot is hot, add the vegetable oil, minced garlic, and lemongrass. Sauté for a few minutes until fragrant. Pour in the water and bring it to a bubbling boil.

Step 2: Add the Fish, Star Fruit, and Celery

Add the rinsed catfish, sliced star fruit, and chopped celery to the boiling water. Stir gently and cook until the fish is tender.

Step 3: Season the Broth

Stir in the tamarind powder, fish sauce, and sugar. Mix well. Add the tomato chunks and stir again.

Step 4: Finish with Fresh Herbs

Turn off the heat. Top with the chopped green onion, rice paddy herb, and optional chili pepper. Serve hot.

Cooking Tips

Do not overcook the fish. It should be tender but still hold its shape in the broth. Follow food safety guidelines for handling raw fish
Taste the broth before serving. If it needs more tang, add a little more tamarind powder. If it tastes too sharp, a pinch more sugar will soften it.
Rice paddy herb loses its aroma when boiled, so always add it after turning off the heat.

How to Serve

Ladle the soup into bowls and serve it hot with steamed jasmine rice. The rice soaks up the tangy broth and makes the meal more filling. The soup is also good on its own as a light lunch or dinner.

Final Thoughts

This star fruit soup is a simple example of how Cambodian cooking balances bold flavors in a light broth. The tamarind, star fruit, and fresh herbs do most of the work, and the catfish stays tender in the gentle simmer. Serve it with rice and a few extra slices of chili on the side, and let the clean, sour broth speak for itself.