Samlor Korko is a traditional Cambodian soup known for its rich, aromatic flavor and nutritional value. It is made by combining fish, meat, and a variety of fresh vegetables, all cooked together to create a unique and delicious taste. The soup contains a wide range of ingredients, and the vegetables can be adjusted according to personal preference. Traditionally, many of the vegetables used in while reflecting the simple, resourceful lifestyle of rural Cambodia.
Key Ingredients: Pork or fish, Prahok, Khmer spice paste, including galangal, kaffir lime leaves, turmeric, lemongrass stalks, and garlic, Pumpkin, Green papaya, Eggplant, Young jackfruit, Long beans, Moringa leaves, Sesbania leaves, Malabar spinach leaves, or other seasonal vegetables, Roasted ground rice, Cooking oil, Fish sauce, Sugar, Soup seasoning powder, Salt
First, heat a pot over medium heat and add the cooking oil. Once the oil is hot, add the finely chopped prahok and stir until fragrant. Then add the Khmer spice paste and continue stirring until the spices become aromatic.
Stir well to combine all the ingredients, then add an appropriate amount of water according to your preferred consistency. Taste and adjust the seasoning to your liking.
Next, add the pork belly or fish. Avoid using high heat, as this may cause the ingredients to burn and stick to the bottom of the pot. Stir continuously until the meat is cooked and the liquid has reduced.
Cover the pot and increase the heat until the soup comes to a boil. Then add the pumpkin, eggplant, green papaya, and long beans. Let the soup boil once before adding the leafy vegetables.
Add the fish sauce, sugar, salt, and soup seasoning powder. Stir well until the seasonings dissolve and are evenly mixed with the meat.
Finally, add the remaining leafy vegetables and let the soup boil once more until all the vegetables are fully cooked.
Next, add about two tablespoons of roasted ground rice. Do not add too much at this stage because the rice will expand as the soup cooks.
Turn off the heat and serve hot.
