Cambodians love their traditional soups and there are an infinite array, from light broths to heavier, almost stew-like bowls of deliciousness. In fact, 'samlor' is used interchangeably for 'soup' and 'stew' so it can often be difficult for those unfamiliar with Cambodian cuisine to know what they're getting. Samlor kako (also written as Samlor korko) in its best form is a hearty vegetable and fish soup made with a yellow kroeung (lemongrass-based paste) and prahok (fermented fish). At a roadside stall the soup will be thinner, while in a good restaurant it's often more substantial. Poorer families will water it down to stretch it and serve it with rice as a meal, while more affluent Cambodians would traditionally eat it as just one dish of a spread that would include a relish, salad, curry, and stir-fry. While traditionally made with fish, tourist restaurants will also serve it with chicken, pork and beef.