Samlor Korko

សម្លរកកូរ · Samlor Korko

Ingredients14

• freshwater fish fillets300 g
• prahok2 tbsp
• lemongrass stalks2
• fresh turmeric15 g
• garlic4 cloves
• shallots3
• pumpkin200 g
• Thai eggplant150 g
• green papaya150 g
• yardlong beans100 g
• water spinach100 g
• roasted rice powder2 tbsp
• kaffir lime leaves4
• palm sugar1 tbsp

Method

1. Pound lemongrass, turmeric, garlic, and shallots to a coarse paste.
2. Rinse the prahok, then simmer it briefly in a little water and strain the liquid into a pot with about 1.5 L water.
3. Add the spice paste and bring the broth to a gentle boil.
4. Cut pumpkin, eggplant, green papaya, and yardlong beans into bite-size pieces and add the firmer vegetables first.
5. Add the fish and cook until just done, then stir in roasted rice powder to lightly thicken the soup.
6. Add water spinach, torn kaffir lime leaves, and palm sugar; simmer a few minutes more.
7. Taste and adjust saltiness from the prahok; serve hot with rice.