Samlor Kako with Roasted Rice

Samlor Kako with Roasted Rice

A comforting Cambodian 'stirred curry' soup, rich with vegetables, chicken, and a subtle earthiness from roasted rice powder, served with steamed jasmine rice.

Dietary

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Ingredients

Instructions

  1. Rinse 1/2 cup jasmine rice thoroughly under cold water. Combine rice with 1 cup of water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. To prepare the roasted rice powder: In a dry skillet over medium heat, toast 2 tablespoons of the cooked jasmine rice until golden brown and fragrant, about 5-7 minutes, stirring frequently. Transfer to a mortar and pestle or spice grinder and grind into a fine powder. Set aside.
  3. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 medium yellow onion and sauté until softened, about 5 minutes.
  4. Add 1 pound chicken thighs and cook until lightly browned, about 5-7 minutes. Stir in 3 cloves garlic, 1 tablespoon fresh lemongrass, and 1 teaspoon ground turmeric, cooking for 1 minute until fragrant.
  5. Pour in 1 quart chicken broth. Bring to a simmer, then add 1/2 cup green beans, 1/2 cup zucchini, and 1/2 cup pumpkin. Simmer for 15-20 minutes, or until vegetables are tender.
  6. Stir in 2 tablespoons fish sauce, 1 teaspoon granulated sugar, and the prepared roasted rice powder. Continue to simmer for 5 minutes, allowing the soup to thicken slightly.
  7. Ladle the Samlor Kako into bowls and garnish with 1/4 cup fresh cilantro. Serve immediately with the remaining steamed jasmine rice on the side.

Notes

Roasted rice powder adds a unique nutty and earthy flavor. Ensure not to burn the rice when toasting.

Nutrition (per serving)