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Samlor Ktis (សម្លខ្ទិះ) – Khmer Coconut Soup with Shrimp
Samlor ktis literally means soup with coconut milk, and it is one of the mild dishes of Khmer cooking. You fry a yellow kroeung of lemongrass, galangal and turmeric and cook it down with coconut milk until oil separates. Thai eggplants, yardlong beans and bamboo shoots cook in it, and the shrimp go in right at the end. Palm sugar gives the soup a light sweetness. You eat it with jasmine rice.
Samlor Ktis (សម្លខ្ទិះ) – Khmer Coconut Soup with Shrimp
Laura Chen
4
20 minutes
25 minutes
340
Cambodian
Soup
Samlor Ktis is a mild Cambodian coconut soup with yellow kroeung, here with shrimp, Thai eggplants, yardlong beans and bamboo shoots. Unlike the fish version samlor trey ktis and the sour machu ktis, this one tastes slightly sweet and not sour. You eat it with rice.
Ingredients
For the kroeung (Khmer spice paste):
- 2 stalks lemongrass, lower third in fine rings
- 15 g galangal (Thai ginger), peeled and chopped
- 1 tsp turmeric powder
- 3 garlic cloves
- 2 shallots
- 3 makrut lime leaves (leaves of the makrut lime), center rib removed
For the soup:
- 1 tbsp vegetable oil
- 400 ml coconut milk
- 400 ml water
- 4 Thai eggplants (small green eggplants), quartered
- 150 g yardlong beans or green beans, in 4 cm pieces
- 150 g canned bamboo shoots, rinsed, in strips
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 400 g raw shrimp, peeled and deveined
- 1 red chili, sliced into rings
- 10 g Thai basil leaves, for garnish
Instructions
- Pound the lemongrass, galangal, turmeric, garlic, shallots and makrut lime leaves in a mortar into a fine paste.
- Heat the oil in a pot and fry the kroeung over medium heat for 3 minutes. Pour in half of the coconut milk and cook, stirring, for 3 minutes, until oil separates.
- Add the remaining coconut milk and the water and bring to a simmer. Add the eggplants and beans and cook them for 8 minutes.
- Stir in the bamboo shoots, fish sauce and palm sugar and simmer the soup for 3 minutes.
- Add the shrimp and cook for 3 minutes, until they are pink and curl.
- Take the pot off the heat, scatter the chili and Thai basil on top and serve the soup with rice.
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