Somlor Korko

Ingredients

• Fresh cilantro leaves - 1/4 cup
• Fresh basil leaves - 1/4 cup
• Coconut milk - 1 cup
• Mushrooms - 8, sliced
• Cabbage - 1/4 head, sliced
• Long beans - 10, cut into 2-inch pieces
• Eggplant - 1, diced
• Potatoes - 2, diced
• Carrots - 2, sliced
• Shallots - 2, thinly sliced
• Garlic - 3 cloves, minced
• Vegetable oil - 1 tablespoon
• Salt - To taste
• Palm sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Turmeric powder - 1 teaspoon
• Kaffir lime leaves - 4 leaves
• Galangal - 2-inch piece, sliced
• Lemongrass - 2 stalks, bruised
• Water - 6 cups

Instructions

1. In a large pot, bring water to a boil. Add lemongrass, galangal, kaffir lime leaves, and turmeric powder. Simmer for 10 minutes to infuse the flavors.
2. Add fish sauce, palm sugar, and salt to the pot. Stir until the sugar is dissolved.
3. In a separate pan, heat vegetable oil over medium heat. Add garlic and shallots, and sauté until fragrant.
4. Add carrots, potatoes, eggplant, long beans, cabbage, and mushrooms to the pan. Stir-fry for 5 minutes.
5. Transfer the stir-fried vegetables to the pot with the infused broth. Simmer for 15-20 minutes, or until the vegetables are tender.
6. Stir in coconut milk and simmer for an additional 5 minutes.
7. Remove lemongrass, galangal, and kaffir lime leaves from the soup.
8. Serve hot, garnished with fresh basil leaves and cilantro leaves.