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Vegetable samlor korko
Samlor korkor: Cambodia's 'stirring soup' of green papaya, pumpkin, long beans and toasted rice
Samlor korko is called the national soup of Cambodia, cooked in villages from Battambang to Kampot and eaten at lunch with a bowl of rice. Its name means 'stirring soup', because the cook stands over the pot moving the vegetables as they go in one by one: green papaya, pumpkin, aubergine, long beans and leafy greens, all in a thin, herb-scented broth thickened with a spoonful of ground toasted rice. Prahok usually gives it its funk; fermented soybean paste and a little soy give depth here, and the soup stays light and full of vegetables. Chef's tip: toast the rice slowly until it is the colour of a hazelnut shell; that nutty smell is the backbone of the soup.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
Method
0/6 doneStep 1: Put 2 tbsp uncooked jasmine rice in a dry frying pan over a medium-low heat and shake it often for 6–8 minutes, until the grains turn deep golden and smell like popcorn. Tip onto a plate to cool, then grind to a coarse powder in a spice grinder or mortar.
8 minStep 2: Heat 1 tbsp vegetable oil in a large pot over a medium-low heat and fry 4 tbsp kroeung (Khmer lemongrass paste) for 3 minutes, stirring, until fragrant and the oil turns yellow. Stir in 1 tbsp fermented soybean paste (miso) for 30 seconds.
3 minStep 3: Pour in 1.2 litres vegetable stock or water and bring to the boil, then add 7 oz green papaya and 7 oz pumpkin. Simmer over a medium heat for 8 minutes, until the papaya turns translucent at the edges.
8 minStep 4: Add 4 Thai or small round aubergines and 3 ½ oz yardlong beans or green beans and cook for 5 minutes more, stirring, until the aubergine is soft and the beans are bright green and just tender.
5 minStep 5: Sprinkle in the ground toasted rice while stirring, and simmer for 2–3 minutes, until the broth turns slightly cloudy and silky. Common mistake: tipping in all the rice powder in one go without stirring; it sinks and forms gritty lumps. Shake it in a little at a time with the spoon moving.
3 minStep 6: Season with 1 tbsp tamari, 1 tsp palm sugar and ½ tsp salt, then stir in 3 ½ oz morning glory, spinach or moringa leaves and cook for 1 minute, just until they wilt. Taste: it should be savoury and herbal, not sweet. Serve hot with rice.
1 min
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 4 g
- Carbs
- 18 g
- Fat
- 4 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetable samlor korko take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of uncooked jasmine rice?
- Any long-grain rice, same amount.
- What can I use instead of palm sugar?
- Caster sugar, same amount.
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