Somlor Korko

Ingredients

Water

6 cups

Lemongrass

2 stalks, smashed

Galangal

1-inch piece, sliced

Kaffir lime leaves

4 leaves, torn

Turmeric powder

1 teaspoon

Vegetable oil

2 tablespoons

Shallots

2, minced

Garlic

3 cloves, minced

Carrots

2, sliced

Potatoes

2, diced

Eggplant

1, diced

Long beans

1 cup, cut into 2-inch pieces

Cabbage

2 cups, chopped

Mushrooms

1 cup, sliced

Fish sauce

2 tablespoons

Palm sugar

1 tablespoon

Salt

to taste

Coconut milk

1 can (13.5 oz)

Fresh cilantro leaves

for garnish

Fresh basil leaves

for garnish

Instructions

1. In a large pot, bring 6 cups of water to a boil. Add the smashed lemongrass, sliced galangal, torn kaffir lime leaves, and turmeric powder. Reduce the heat and let it simmer for 10 minutes to infuse the flavors.
2. Stir in the fish sauce, palm sugar, and salt. Mix until the sugar is fully dissolved.
3. In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add minced garlic and shallots, and sauté until fragrant, about 2-3 minutes.
4. Add the sliced carrots, diced potatoes, eggplant, long beans, chopped cabbage, and sliced mushrooms to the pan. Stir-fry the vegetables for about 5 minutes until they begin to soften.
5. Transfer the stir-fried vegetables into the pot with the infused broth. Let it simmer for 15-20 minutes, or until the vegetables are tender.
6. Pour in the coconut milk and stir gently. Allow it to simmer for an additional 5 minutes for a creamy finish.
7. Carefully remove the lemongrass, galangal, and kaffir lime leaves from the soup before serving.
8. Serve hot, garnished with fresh basil leaves and cilantro leaves for a burst of freshness.