Pete's Food Blog

11. Nov, 2021

Cambodian pork and vegetable soup

Khmer curry paste

Ingredients:

50 g peeled galangal or ginger, roughly chopped

50 g fresh turmeric ( or 2 tsp powder)

40 g garlic, roughly chopped

8 lemongrass stalks roughly chopped

100 g shallots roughly chopped

4 kaffir lime leaves finely shredded

2 strips of peeled lime zest

2 tsp shrimp paste

1 medium hot chilli

2 tbl water

Method:

Blitz all the ingredients to a fine paste using a stick blender.

The paste can also be frozen.

Cambodian pork and vegetable soup

Ingredients:

Half the Khmer curry paste (see above)

3 kaffir lime leaves, torn

400 ml coconut milk

2 tbl fish sauce

125 g chopped squash or pumpkin

100 g fresh pineapple chunks (preferably unripe)

75 g french beans cut into 4 cm lengths

50 g sugarsnap mangetout peas

175 g aubergine in 1 cm cubes

125 g green papaya, swede or kohlrabi - finely shredded

30 g jasmin rice - dry roasted until golden

200 g pork fillet

½ tsp soft brown sugar

Coriander leaves to garnish

Method:

In a large saucepan, fry the paste in the oil for about 2 minutes - until fragrant. Add the lime leaves and coconut milk and bring to a simmer.

Add the remaining ingredients except for the pork and sugar. Bring back to boiling point then simmer for 3 minutes, or until the vegetables are cooked.

Finely slice the pork and add to the soup along with the sugar. Simmer for a further 2 minutes.

Serve with the coriander garnish.