Order Chef Nak's New Book Now! Deliveries Being Made from the Print House Direct

{ស្រឡក់ផ្សិត} - Srolok Psit

Village soup

ស្រឡក់ផ្សិត - {Srolok Psit}

Preparation time - 20 mins

Cooking time - 15 mins

Srolok is a simpler version of Samlor Broheor which use lemongrass paste as base that include lemongrass, finger root, shallots, garlic, turmeric… In Srolok we only smash these ingredients and boil in the broth to take the flavor and them them out before adding other ingredients. It’s also a kind of soup which is very healthy and easily turned into a vegetarian or vegan dish. I call it a village soup because it reminds me so much about my childhood where I used to go around to my neighbors pick their young luffas, winter melon, spinach, and the rest of the things I needed to go in the soup. Then when the soup is cooked, we shared it them in exchange. That was how our village life was.
This soup requires a very special attention as all the vegetables need cook in specific time.

Ingredients -
  • Straw mushrooms: 150g
  • Oyster mushrooms: 100g
  • Enokitake mushrooms: 100g
  • White beech mushrooms: 100g
  • Garlic: 5 gloves
  • Salt: 1 teaspoon
  • Soy sauce: 1.5 tablespoon
  • Palm sugar: 1 tablespoon
  • Oyster sauce: 1 tablespoon
  • Cooking oil: 1.5 tablespoon
  • Spring onion/celantro: 2-3 stumps

Wash all mushrooms with fresh water and squeezing the water out.
Peal winter melon, young luffa and pumpkin cut into small pieces.
Pick spinach, young chili leaves and climbing wattle by keeping only leaves.
Smash lemongrass, finger root, shallot, and garlic.
Bring two cups of water to boil and add smashed lemongrass, finger root and shallot, and garlic for five minutes and take out. Put pumpkin in boiling broth for two minutes then add all mushrooms in three minutes. While waiting for mushrooms to cook, add salt, fish sauce and palm sugar in to let mushrooms absorb the seasoning. Then add winter melon for 30 second and after put luffa and all green leaves in and stir to let all the thing well mixed and turn the heat off.
To serve:
Place soup in a bowl with steamed brown rice and chili in fish sauce on the side.

Leave a comment

Name .
.
Message .