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–+ servings
Samlor Korkor

Samlor Korko: Cambodian "Mixing Soup"

Thida Koeut
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course dinner, lunch, Main Course
Cuisine Cambodian
Servings 4 people
Calories 2182 kcal

Equipment

Ingredients
  

Kreung Paste Ingredients

  • 3 stalks Lemongrass
  • 2 inches Galangal knob
  • 4 cloves Garlic
  • 5 leaves Lime tree leaf
  • 1 Chilli pepper
  • ½ teaspoon Salt

Soup Ingredients

  • 1 tablespoon Prahok paste
  • 1 lb Pork bone
  • ¼ cup Ground roasted rice
  • 1 Papaya Unripe (green), small
  • 1 cup Bitter eggplant
  • 1 Eggplant
  • ⅓ Butternut squash
  • 1 lb Long beans
  • 1 cup Moringa leaves
  • ½ tablespoon Sugar Palm sugar is an alternative
  • ½ teaspoon MSG
  • 1 tablespoon Fish sauce
  • 1 tablespoon Cooking oil
  • 5 cups Water

Optional Ingredients

  • ½ lb Green bananas
  • ½ lb Young jackfruit

Instructions
 

Kreung (Khmer Curry Paste) Preparation Instructions

  • Cut lemongrass into thin slices and place in a mortar
  • Clean the garlic cloves and put inside the mortar
  • Wash the chilli pepper and place inside the mortar
  • Peel the galangal skin off, cut the galangal into thin slices and place into the mortar
  • Shred the lime tree leaves thinly and place inside the mortar
  • Peel the turmeric skin, slice thinly and place into the mortar
  • Add salt to the mortar
  • Using the pestle, crush the ingredients inside the mortar until they achieve a uniform paste-like consistency

Soup Preparation Instructions

  • Peel the skin from the butternut squash, then cut the squash into 1-inch cubes and set aside
  • Slice the long beans 2-inch pieces and set aside
  • Cut the eggplant into 1-inch cubes
  • Julienne the papaya and set aside
  • Remove stems from the bitter eggplant and set it aside
    Vegetables and unripe fruits for samlor korko
  • Clean the maringa leaves and set aside
    Maringa leaves for samlor korko
  • Clean the pork bone, cut into 1-2-inch chunks and set aside
    Pork bone for samlor korko
  • In a large pot, heat 1 tablespoon of cooking oil over high heat, then add the kreung paste and lower the heat to medium
  • Fry the kreung on medium heat for 3 minutes, stirring the paste continuously
  • Add the pork bone to the pot and stir until it's covered with the kreung paste
  • Add the papaya, butternut squash, bitter eggplant, eggplant, and long beans to the pot and mix together
  • Pour 5 cups of water into the pot and stir
  • Add MSG, sugar, fish sauce, prahok, and ground roasted rice to the pot, then mix well
    Prahok for samlor korko
  • Add the maringa leaves to the pot and stir together
    Samlor korkor with maringa leaves boiling in a pot
  • Allow the mixture to boil, then bring the heat down to medium/low
  • At this point, taste the soup and add salt or fish sauce if you'd like the soup to be more savoury
  • Let the soup simmer for 15 minutes, then turn the heat off
  • Serve this Samlor Korkor over a bed of white steamed rice

Notes

With this Samlor Korkor recipe, you can use any vegetables that are in season, and any unripe fruit you can find in a supermarket nearby. 

Nutrition

Calories: 2182kcalCarbohydrates: 255.9gProtein: 171gFat: 77.2gSaturated Fat: 20.9gCholesterol: 261mgSodium: 3529mgPotassium: 3118mgFiber: 24.7gSugar: 38.9gCalcium: 4946mgIron: 90mg
Keyword Cambodian Mixing Soup, Cambodian Stirring-Pot Soup, Samlor Kako, Samlor Kor Ko, Samlor Korko, Samlor Korkor, Somlaw Koko
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