Khmer Sou

Here we provide you with some more delicious recipes of two Cambodian soups: the legendary vegetable soup Samlor Kor Ko and a beautiful Khmer Lemon Grass Soup, called Samlor Machou. These by the way are not dishes we make during our cooking classes.

Cambodian Lemon Grass Soup
(Samlor Machou)

Ingredients

• 900ml Water
• 2 stalks of Fresh Lemon Grass
• 4 Garlic Cloves
• 2 tsp Fish Sauce
• 50g Rice
• 5cm Fresh Galangal or 1 teasp Dried Galangal
• Pepper
• 2 boneless Chicken Breasts, skinned and diced
• 4 Spring Onions, chopped
• 2 tbsp Freshly chopped Basil
• The juice of half a Lemon
• Chili paste (to taste)
• 1 teasp freshly chopped Coriander
• 5 Kaffir Lime leaves or 2 teasp of grated lime peel

Directions

Put water, lemon grass, garlic, fish sauce, rice, galangal and pepper in a large saucepan and bring to the boil. Add the chicken, mixing well and cook for 10 minutes, skimming off any white froth which forms. Place the spring onions, basil lemon juice, chili paste, coriander and lime leaves in a large serving bowl and mix well.

To serve, pour the soup over the onion mixture in the serving bowl, mix well and serve immediately.

Samlor Kor Ko - vegetarian

This is a traditional Khmer dish, sometimes written als Samlor Ka Ko. This one is vegetarian, but chicken or beef can also be added. By the way, the vegetables in this recipe are just an example, you can put any vegetables you like. And how did this soup get its name? Read theLegend of Samlor Kor Ko.

Ingredients

• 1 Asian egg plant in bite size chunks
• 1 Bitter melon, remove seeds and cut into chunks
• 2 Cups fresh pumpkin, peeled, seeded and cut in cubes
• 5 oz. Frozen or fresh spinach. Chopped
• 2 Slices galangal
• 1 Kaffir lime leaves
• 1 tbsp minced lemon grass
• 1 tbsp mushroom sauce
• 1 tbsp sugar
• 2 tbsp roasted rice powder
• 1 tsp salt
• ½ tsp turmeric powder, or 3 pieces fresh turmeric roots
• ½ tsp paprika
• 1 Cup coconut milk
• 2 Cups water

Procedures

Put coconut milk, water, lemon grass, galanga, kaffir lime leaves, turmeric, paprika and garlic in a blender and blend it.

Place eggplant and bitter melon in a soup pot. Pour the mixed spices sauce over, and cover the pot with lid. Simmer for 10 minutes, then add pumpkin and spinach. Cover and cook till the pumpkin is tender.

Season with sugar, salt, mushroom sauce and roasted rice powder. Stir well.

Serve hot with rice or hot bread.