A rich, complex Cambodian soup considered the national soup, made with kroeung paste, prahok, and a medley of vegetables, herbs, and roasted ground rice.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large communal bowl
Garnishes: holy basil, sliced chili
Accompaniments: steamed jasmine rice
Instructions
-
1
Pound kroeung paste in mortar until fragrant. Dissolve prahok in 200ml warm water and strain.
-
2
Bring 1.5L water to boil. Add kroeung and stir until aromatic. Add chicken and cook 10 minutes.
-
3
Add prahok water, green papaya, and long beans. Simmer 10 minutes.
-
4
Stir in roasted ground rice to thicken. Add banana blossom and kaffir lime leaves.
-
5
Season with fish sauce and palm sugar. Finish with holy basil. Serve with steamed rice.
Did You Know?
Samlor korko is often called the soul of Cambodian cooking, with recipes varying by family and region.
Chef's Notes
Equipment Tips
- mortar and pestle
- large stockpot
- strainer
Garnishing
holy basil, sliced chili
Accompaniments
steamed jasmine rice
The Story Behind Samlor Korko
Samlor korko is considered Cambodia's quintessential soup, dating back centuries in the Khmer culinary tradition. The name translates roughly to stirring soup, referring to the constant attention needed while cooking. It was traditionally prepared using whatever vegetables were seasonally available, making it a flexible and resourceful dish.
The soup is deeply tied to agricultural life along the Mekong and Tonle Sap regions, where prahok and fresh herbs were always at hand. It is commonly served at temple ceremonies and family gatherings.
After the devastation of the Khmer Rouge era, samlor korko became a symbol of cultural recovery, with elder women teaching the next generation this foundational recipe.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!