Literally translated from Khmer as “herb soup”, I’ve changed the name to creamy vegetable soup. It looks and smells like a “green curry”, but has no chilli (at least when I make it!). Thank you to special friends Dinadeth, Dany and Dina who got us “hooked” on it way back in 1993 (I’m sure my method is slightly different from the original).
You will need:
A mixture of sliced or chopped in chunks vegetables eg: Green papaya, eggplant, pumpkin, green beans, green jack-fruit, leafy greens like spinach.
Spices: Lemon grass, turmeric, lemon leaf and galangal root all processed or pounded together with garlic.
Coconut cream
Fresh basil – lots of it.
Salt to taste.
Method:
Heat the coconut cream and add the spices and get to bubbling again.
Add a protein if you wish – e.g.. Tofu, gluten, etc.
Add the vegetables and mix well. Let simmer about 15 mins.
Add the green leaves and basil and salt to taste.
Cook a few more minutes.
Serve with rice – of course!