Somlar Kako, Samlaa Kako, Samlor Korko or simply Cambodian Chicken and Vegetable Stew is a Cambodian soup dish made out of mixed tropical vegetables, meats, fish paste and Kroeung. This traditional dish is very nutritious and considered a health giving soup in the Khmer cuisine.
- 800 g chicken legs and thighs, cut into smaller pieces
- 400 ml coconut milk
- 1 cup chicken stock
- 1/2 small yellow pumpkin, diced
- 2 small aubergines, diced
- 100 g green beans, cut into 2 inch lengths
- 3 medium tomatoes, chopped
- 1 bunch spinach leaves
- 8 pcs kaffir lime leaves
- 4 cloves garlic, minced
- 3 shallots, thinly sliced
- 1 tbsp finely chopped galangal
- 2 red chillies, thinly sliced
- 2 tbsp Kroeung
- 1 tbsp palm sugar
- fish sauce
- freshly ground black pepper
- Season chicken with salt and freshly ground black pepper, set aside for 15 minutes.
- In a large wok add oil the brown chicken pieces, remove from wok then set aside.
- In the same wok sauté the garlic, shallots, galangal and red chillies until fragrant.
- Add Kroeung and palm sugar then continue to cook for a minute.
- Add back the chicken together with kaffir lime leaves, coconut milk and chicken stock. Bring to a boil then simmer for 10 minutes.
- Drop the pumpkin, aubergine and green beans then simmer for 10 minutes.
- Add the tomatoes and spinach leaves and cook for 5 more minutes.
- Season with fish sauce and freshly ground black pepper, turn off heat then serve.
If you can’t find Kroeung you can make it at home using this recipe