A rich, complex Cambodian soup considered the national soup, made with kroeung paste, prahok, and a medley of vegetables, herbs, and roasted ground rice.
Ingredients
300g chicken thigh, diced
3 tbsp kroeung paste
2 tbsp prahok (fermented fish paste)
3 tbsp roasted ground rice
200g green papaya, julienned
100g long beans, cut into 2-inch pieces
100g banana blossom, sliced
4 kaffir lime leaves
1 tbsp fish sauce
1 tsp palm sugar
Handful of holy basil leaves
Instructions
1Pound kroeung paste in mortar until fragrant. Dissolve prahok in 200ml warm water and strain.
2Bring 1.5L water to boil. Add kroeung and stir until aromatic. Add chicken and cook 10 minutes.
3Add prahok water, green papaya, and long beans. Simmer 10 minutes.
4Stir in roasted ground rice to thicken. Add banana blossom and kaffir lime leaves.
5Season 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.