Samlor Korko (Stirring Pot Soup) - The Cambodian Soup That’s Better Than Your Grandma’s Recipe!

Samlor Korko (សម្លកកូរ)

Overview

Samlor Korko, often translated as “Stirring Pot Soup” or “Mixed Soup,” is a complex and nutrient-rich traditional Khmer dish. This hearty soup combines a wide variety of vegetables, fish or meat, and prahok (fermented fish paste), resulting in a dish that truly represents the diversity of Cambodian cuisine.

Cultural Significance

Historical Context

Samlor Korko has deep roots in Cambodian history, with some food historians believing it dates back to the Angkor period. The dish reflects the abundance of Cambodia’s natural resources, combining fruits, vegetables, and proteins in a single, nourishing meal.

Symbolic Meaning

The diverse ingredients in Samlor Korko are said to symbolize the unity and harmony of Khmer culture, with each component contributing to the overall flavor without losing its individual character.

When It’s Eaten

While Samlor Korko can be enjoyed year-round, it’s particularly popular during the rainy season when a wide variety of fresh vegetables are available. In Siem Reap, it’s often served at family gatherings and during important ceremonies, making it a dish that tourists might encounter at local festivals or special events.

Key Information

• Preparation Time: 45 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 2 hours 15 minutes
• Difficulty Level: Complex
• Servings: 6-8

Ingredients

For the soup base:

• 2 tbsp kroeung (Khmer spice paste)
• 1 tbsp prahok (fermented fish paste), mashed
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 8 cups water or chicken broth

Proteins:

• 300g firm white fish, cut into chunks
• 200g pork belly, sliced
• 100g small shrimp, peeled

Vegetables and fruits:

• 1 green papaya, peeled and sliced
• 2 green bananas, peeled and sliced
• 1 eggplant, cut into chunks
• 100g pumpkin, cubed
• 100g long beans, cut into 2-inch pieces
• 1 cup water spinach
• 1 cup bamboo shoots, sliced
• 2 green jackfruit, cut into bite-sized pieces

Aromatics:

• 2 kaffir lime leaves
• 2 tbsp rice, dry roasted and ground

Garnish:

• Fresh herbs (basil, saw leaf herb, rice paddy herb)
• Lime wedges

Notes on Ingredients

• Many of these ingredients can be found at the Old Market (Psar Chas) in Siem Reap.
• If certain fruits or vegetables are unavailable, it’s common to substitute with what’s in season.

Instructions

Preparing the soup base:

1. In a large pot, heat 2 tablespoons of oil over medium heat. Add the kroeung and fry until fragrant, about 2-3 minutes.
2. Add the prahok, fish sauce, and palm sugar. Stir to combine.
3. Pour in the water or broth and bring to a boil.

Adding the ingredients:

1. Once boiling, add the pork belly and simmer for 15 minutes.
2. Add the green papaya, green bananas, pumpkin, and jackfruit. Simmer for 10 minutes.
3. Add the fish, eggplant, and long beans. Cook for another 5 minutes.
4. Add the shrimp, water spinach, and bamboo shoots. Cook for 3 more minutes.

Finishing the soup:

1. Stir in the kaffir lime leaves and ground roasted rice.
2. Simmer for an additional 5 minutes until all vegetables are tender but not mushy.
3. Taste and adjust seasoning if necessary.

Serving:

1. Ladle the soup into bowls, ensuring each serving has a variety of vegetables and proteins.
2. Garnish with fresh herbs and serve with lime wedges on the side.

Serving Suggestions

• Traditionally served with a side of steamed rice.
• Diners can customize their bowl by adding extra herbs or a squeeze of lime to taste.

Beverage Pairings

• Non-alcoholic: Iced lemongrass tea or fresh coconut water.
• Alcoholic: A light Cambodian beer like Angkor or a crisp white wine.

Nutritional Information

• Calories: Approximately 350 per serving
• Protein: 25g
• Carbs: 40g
• Fats: 15g
• High in vitamins and minerals from the diverse array of vegetables and fruits

Variations

Regional Differences

• Siem Reap style: May include more freshwater fish and vegetables found near Tonle Sap Lake.
• Coastal regions: Might use more seafood in place of freshwater fish.

Seasonal Adaptations

• Ingredients often vary based on seasonal availability, making each batch unique.

Cultural Notes

• The name “Korko” means “to stir” in Khmer, referring to the constant stirring required to cook the diverse ingredients evenly.
• Samlor Korko is sometimes called “Queen of Soups” due to its complex flavors and numerous ingredients.

Chef’s Tips

• The key to a great Samlor Korko is balancing the flavors. Adjust the fish sauce, palm sugar, and lime to achieve the perfect blend of salty, sweet, and sour.
• Don’t overcook the vegetables; they should retain some texture to contrast with the tender meat and fish.
• If you can’t find prahok, try substituting with a mixture of fish sauce and anchovy paste.

Related Experiences

• “Farm-to-Table Cooking Class” in Siem Reap, where you can pick fresh ingredients and learn to make Samlor Korko.
• Guided tour of a local market to learn about the diverse ingredients used in Khmer cuisine.
• Visit to a nearby village to see how traditional ingredients like prahok are made.