The sour flavour of the soup comes from the use of tamarind (អម្ពិល), however variations also include other tangy fruits and vegetables such as tomatoes (ប៉េងប៉ោះ), pineapples (ម្នាស់), water spinach (ត្រកួន), leaf celery, as well as Tiliacora triandra leaves (ស្លឹកវល្លិយាវ).

[2] Meat in this type of soup is usually that of either chicken, fish, pork, beef, lobster or crab.

In the U.S. and Canada, instead of using fresh tamarind like in Cambodia, a powdered tamarind soup base mix is also used by the diaspora.

One popular brand is manufactured by Knorr.

This article about Cambodian cuisine is a stub.