This simple Cambodian soup recipe is all about the fresh ingredients. I was lucky enough to cook this with freshly made coconut cream and milk and the chicken was fresh from the farm. Look for good quality coconut milk and cream when shopping and use the best quality chicken you can afford.
1 cup coconut cream
1 small onion, sliced into wedges
200 g chicken breast or thigh, sliced into bite-sized pieces
1 medium potato, peeled, quartered
1 sweet potato, peeled, sliced into 3 cm pieces
12 pea eggplant
2 cups coconut milk
1 apple eggplant, sliced into 3 cm pieces
4 snake beans, sliced into 5 cm lengths
1 tbsp palm sugar
1 tbsp fish sauce
pinch of salt, to season
Thai basil leaves, to garnish
Red curry paste
2 tsp shrimp paste
2 tbsp kroeung
2 tbsp palm sugar
pinch of salt
1 tbsp fish sauce
2 tbsp red pepper paste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Add all curry paste ingredients to a saucepan and combine.
Now add the coconut cream. Stir then bring to the boil over medium heat. Add onions followed by chicken, reduce heat and simmer whilst stirring for 2 minutes.
Now add potato, sweet potato, pea eggplant and 1 cup coconut milk, and simmer for 10 minutes or until potatoes are cooked.
Add apple eggplant and snake beans, and simmer for a further 2 minutes. Add the remaining coconut milk. Simmer for another 5 minutes, add 1 tablespoon palm sugar, fish sauce, then bring to boil and turn off heat.
Transfer to a serving bowl and garnish with Thai basil.