It is a healthy soup with many vegetables inside. It is different from other soup that has only few vegetables together. This dish combines of at least 5-6 kind of vegetables. That’s why they call it Kokor (mixing things together). I love it very much but it is another complicated dish and recently I cooked twice to eat alone
Now it is time for lunch, let’s enjoy this soup together.
Meat: fish, pork or chicken. I normally prefer fish more than meats but people would add pork to make the soup much more tasty. Fat from the pork help me the vegetables absorb more taste and softer. You can choose to put or not to put pork.
Spice: Kreoung made from lemon grass leave, kaffir, galangal, turmeric, pepper, garlic; my post about how they make Kreoung is here- Kreoung can be different from one soup to another but the base is lemon grass, turmeric and galangal.
Other spice: fermented fish, toasted rice, the main element is toasted rice - makes the soup thicker and smell amazing.
Vegetables: so many kinds that you can put in, such as Papaya, Pumpkin, Young jackfruit, Egg plant, Baby corn, Long bean or string bean
Green leaves include that of moringa, hummingbird flower and leaves, Albizza lebbek leaves, sweet leaf bush, Ivy gourd leaves and leave and others. You can put one of them or two if you have.
There are two ways to cook Kokor soup. First, follow the instruction like the link above and second, just boil the water, put fish, put fermented fish, then vegetables, then toasted rice and finishing up with Kreoung. This one is less complicated and easy making.
I want to introduce another special Kokor soup which is only from my area - specific regions that are not countrywide. It is កកូរកណ្តៀង Kokor Kandieng with below photo of how the process the vegetable. The way to cook is the same, what different is to prepare this vegetable only.
@MukulR you were wondering what the soup of the green in my previous post here, this post is to answer your question.
The soup is actually best to eat hot and one time off. Some soups taste great the second time heating but this one rather eat when freshly cook and when it is hot.
@Sophia_Cambodia Lucky me I just had brunch. Hahaha. Or I will be so hungry looking at your photos. I would love to try this kind of soup. I like veggies. The soup looks a bit thick, the way I like. Thank you for sharing this yummy and healthy recipe with us.
@Sophia_Cambodia Looks good. And a lot of different layers of flavors with so many different ingredients. And looks very healthy with so many vegetables also. I will try it when I get to Cambodia. Can’t wait for this pandemic to be over.
Hehehehe, have you tried it before @Ant_Bad_Yogi ? It is roasted rice that makes it thick and this is how it is different from other soups. Kokor is not Kokor without roasted rice.it made the smell just more appealing!
You are right, this one is exceptionally healthy because Kokor is not Kokor without so many vegetables together. If you cannot find other things, papaya, young jackfruit and eggplant is the most important one.
I think I know the one you are talking about @Ant_Bad_Yogi . We call it ឡាប Lab, maybe Lao dish. It is a salad but added roasted rice and mint on top of it. Yes, I love it too!
It looks similar to sayur asem, a vegetable soup we usually prepare at home. I found the use of Kreoung and toasted rice interesting. You put the toasted rice in order to make the soup thicker, so can I say that is the Asian version of risotto?
@Lusianaa oh, the first name you mentioned probably the other soup we have, called Mju Kreoung (the sour soup with Kreoung).
It is very similar to this one about how you put Kreoung but actually it is different one dear. Kokor is not sour but Mju Kreoung is. Please check the link or I will share you about it later!
Thanks for tagging me and solve my curiosity in a very nice way @Sophia_Cambodia Definitely I would love to eat this soup with chicken or mutton (pork prohibited). I don’t know how will it tase with fish but the soup looks very delicious. It is healthy too s lot of vegetables and spices are used to make this soup. Thanks for sharing this with the recipe. Regards.
I’ve just checked the link @Sophia_Cambodia and yes, probably m**ju kreoung is more similar to sayur asem because the mainly taste is sour. The difference is, we don’t put any meat and rice in sayur asem.
Right dear @Lusianaa I have to admit we are not vegetarian. Every dish is either with fish or meat. Mju Kreoung is sour and we put meat. There is no rice in it. So, like I said Mju Kreoung is not the same with Kokor.
The similar soup with Kreoung of these kinds are Mju Kreoung, Kokor, Proheur, Msao and Mju Ktis. They use the same base Kreoung but slightly different in how to cook it!
