Ingredients
1. Coconut milk (the 1st squeeze (used little bit of milk, 2nd & last squeeze)
2. lemongrass (2 to 3 stalks), tumeric (small piece or 1/3 of teaspoon of its powder), garlic(5-10 cloves depends on how big or small they are), kjiay (1 root)
3. salt (to the taste)
4. Sugar (if preferred)
5. pumpkin (300g or more)
6. long beans (300g or more)
7. eggplants (1long, and 2 or 3 small rounded ones)
8. Mushroom (if preferred)
9. Carrots and Cauliflower (if preferred)
10. Tofu (2 or 3 cubes) or eggs (1 or 2: boiled ones are fine)
11. Basil leaves (50 g)
#*#Preparation#*#
1. Chop the lemongrass as fine as possible. Then, peel and cut tumeric & kjiay mix them with lemongrass. Pound them together until they are well-mixed and fine. Next, put garlic and pound with the already pounded stuff.
2. Cut your vegetables (pumpkin, carrots, eggplants, cauliflowers into medium size chunks), long beans (cut them into preferable size), mushroom (depends on the type you have).
3. Basil leaves (cut the leaves out of its branches)
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#*#Cooking Procedures#*#
1. Put your pounded stuff into a pot with little bit of water or the last squeezed of coconut milk and a little of salt. Bring it to the boil and stir it until you can smell the fragrant of it.
2. Then put all the vegetables in except the eggplants (not until all the vegetables go soft a bit), tofu or eggs.
3. Add eggplants
4. Add the 2nd squeezed of coconut milk in.
5. Let it boil for 8-10 minutes.
6. Add a little bit of sugar
7. Basil leaves in the end.
🙂 Enjoy your food. (You can eat it with bread if your soup is not too watery or with white Cambodian noodles “nom bunjok” or rice)