With a thick consistency and deep, rich flavor, it’s no wonder this soup is known as Cambodian Gumbo!
Servings: 10
Calories: 264kcal
Equipment
- Large pot (10 quarts)
Ingredients
- 3 tbsp cooking oil
- 3 tbsp (100g) prahok paste(no bone)*
- 7 ounces Angkor Lemongrass Paste
- 2 pounds catfish fillet 2" strips
- 2 cups water
- 2 cups pearl eggplant dry-roasted
- 1.5 pounds green papaya partially skinned, deseeded, and shredded
- 1 pound winter melon remove skin and cut into bite size
- 1 pound bitter melon deseeded and sliced crosswise ¼" thick
- 1 pound kabocha pumpkin remove some skin and cut into 1.5" cubes
- 5 Thai eggplant (trob sroy) discard stem and cut into bite size
- 1 pound long bean cut into 2" length
- 9 ounces roasted rice course ground
- 8 cups water
- 1/2 pounds green leaves (pepper tops, pumpkin tops, moranga, tomato tops)* remove stems
Instructions
- Prepare the base – – Cook prahok in oil over low heat until the moisture evaporates and prahok begins to change color & texture. Takes about 10 minutes. – Add lemongrass paste and stir occasionally for 8-10 minutes until the paste stick together. – Add in about ¼ cups of water mix well. Add in fish and increase heat to medium, simmer for about 3 minutes until the meat change color but not completely cook.– Add the rest of the 4 cups water, bring to boil. Reduce heat and let simmer for 5 minutes, until fish is fully cooked.– Remove fish from the pot and set aside.
- Add vegetables – Stir in vegetables until they begin to wilt and they are evenly coated with the soup base.
- Add Roasted Rice – Add roasted rice and mix well. Stir occasionally to allow the veggies to wilt evenly and roasted rice do not scorch the bottom of the pot. Add water and continue cooking until veggies are tender to your liking.
- Add Fish back – Add fish stir
- Add leaves – Turn off the heat, add green leaves and mix well. Salt to taste.
Nutrition Facts
Calories: 264kcal | Carbohydrates: 4g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 704mg | Potassium: 299mg | Fiber: 1g | Sugar: 4g | Vitamin A: 115IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg
Notes
Traditionally this soup is served with a small bowl of fish sauce, sliced Bird’s Eye Chili, and steamed rice. I sometimes add extra roasted rice and enjoy this soup without any steamed rice. Substitutions*
- Prahok can be substituted with Anchovy paste or 4 tablespoons of fish sauce
- This soup can be prepared with chicken and/or pork belly
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!
