It is a good habit for women of childbearing age to eat a lot of green, leafy veggies. Especially to be eaten at the same meal with something sour (to aid in absorption of iron by vitamin C). Ly and I fully believe this concept and have times when both of us are really hungry for leafy sour soup. It is definitely NOT Tim’s favourite soup, but he eats it – usually with tomato sauce on top!
Cambodian people love to cook and eat sour dishes – even eating most fruits in their unripe (and very sour) state.
You will need:
Pak Choy or similar is good (the one we mainly use translates as “chopstick cabbage”)
Or Kang Kong (known in other places as swamp cabbage or some people call it morning glory – not to be confused with the vine in European countries!!). This green is quick and easy to grow and can be used in many different ways.
Onion chopped finely.
Garlic crushed.
Galangal root crushed.
Lemon grass crushed.
Sour Tamarind paste.
Tofu or other protein.
Method:
Sauté the onion, garlic, galangal and lemon grass. Add tofu, then greens (washed and cut roughly), and tamarind. Boil a few minutes until greens are tender.