Somlor Korko (Cambodian National Toasted-Rice, Pumpkin, Green Papaya & Herb Stew) – Authentic Cambodia Recipe
Considered by Cambodians to be their true everyday national soup, thickened with nutty toasted rice powder and kroeung.
- Country of Origin
- 🇰🇭 Cambodia (Southeast Asia, Asia)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Cubed kabocha pumpkin, Green papaya (or zucchini), Long beans, Golden kroeung (lemongrass, Galangal
Ingredients for Somlor Korko (Cambodian National Toasted-Rice, Pumpkin, Green Papaya & Herb Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed kabocha pumpkin, prepped into bite-sized pieces
- 1.5 cups green papaya (or zucchini), washed and trimmed
- 1 cup long beans
- 1 medium onion and 3 cloves garlic, finely minced with golden kroeung (lemongrass
- 1.5 tbsp traditional Cambodia seasoning (galangal, turmeric, kaffir lime) and toasted ground rice, moringa/spinach leaves)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and golden kroeung (lemongrass for 3–4 minutes until fragrant.
- Stir in galangal, turmeric, kaffir lime) and toasted ground rice, moringa/spinach leaves and toast for 45 seconds to release the essential oils of Cambodia's kitchen.
- Add cubed kabocha pumpkin and green papaya (or zucchini), tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in long beans, adjust seasoning, and ladle steaming hot into deep bowls.