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Samlor Korko (សម្លកកូរ) – Khmer Vegetable Soup with Kroeung
Samlor Korko is an everyday soup in Cambodia that you cook with whatever vegetables are at hand. Pumpkin, green papaya, small eggplants and water spinach are typical, plus a little pork. The flavor comes from the yellow kroeung of lemongrass, galangal and turmeric and a spoonful of prahok. Toasted rice powder thickens the broth slightly and adds a nutty aroma. You eat the soup with jasmine rice as a main meal.
Samlor Korko (សម្លកកូរ) – Khmer Vegetable Soup with Kroeung
Laura Chen
4
30 minutes
45 minutes
290
Cambodian
Soup
Samlor Korko is a Cambodian vegetable stew with pork, pumpkin, green papaya and water spinach. What sets it apart from other Khmer soups is the combination of kroeung, a spoonful of prahok and toasted rice powder, which lightly thickens the broth and makes it nutty. Eat it with jasmine rice.
Ingredients
For the kroeung (Khmer spice paste):
- 2 stalks lemongrass, lower third in fine rings
- 20 g galangal (Thai ginger), peeled and chopped
- 10 g fresh turmeric, peeled, or 1 tsp turmeric powder
- 3 garlic cloves
- 2 shallots
- 3 makrut lime leaves (leaves of the makrut lime), center rib removed
For the soup:
- 40 g raw sticky rice or jasmine rice
- 1 tbsp vegetable oil
- 1 tbsp prahok (Cambodian fermented fish paste)
- 300 g pork neck, in thin strips
- 1.5 l water
- 200 g pumpkin, in 2 cm cubes
- 150 g green papaya, peeled, in sticks
- 2 Thai eggplants (small green eggplants), quartered
- 100 g yardlong beans or green beans, in 4 cm pieces
- 150 g water spinach (ong choy), in 5 cm pieces
- 2 tbsp fish sauce
- 1 tsp palm sugar (or brown sugar)
- 10 g Thai basil leaves, for garnish
Instructions
- Toast the raw rice in a dry pan over medium heat for 5 minutes, until golden brown and nutty-smelling. Let it cool and grind it fine in a mortar or spice grinder.
- Pound the lemongrass, galangal, turmeric, garlic, shallots and makrut lime leaves in a mortar for 10 minutes into a moist paste. In a blender it goes faster with 2 tbsp water.
- Heat the oil in a large pot. Fry the kroeung and prahok over medium heat for 3 minutes, until strongly fragrant.
- Add the pork and fry it for 4 minutes, until it has changed color all over.
- Pour in the water, bring to a boil and skim off the foam. Add the pumpkin and papaya and simmer the soup for 15 minutes.
- Add the eggplant and beans and cook for 8 more minutes, until the eggplant is soft.
- Stir in the rice powder and simmer the soup for 3 minutes, until it turns slightly thick.
- Add the water spinach and season with fish sauce and palm sugar. After 2 minutes the spinach has wilted. Adjust the seasoning, scatter the Thai basil on top and serve the soup with jasmine rice.
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