Name: Cambodian Sour Taro Stem with Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: 1 small stalk of Kdat peel the outside skin off cut to bite size; 4 cups of water (4 cup depending on how big Kdat stalk is); 1 chicken leg cut to bite size; 2 cloves of smash garlic to float in the soup; 1 stalk of lemongrass cut in 2 pieces smash to float in the soup; 2 Kaffir lime leaves (to float in soup); 1 tablespoon of kroeung (this will help it taste better) optional; 2 pieces of galangal smash to float in the soup if you use galangal in the kroeung you don’t have to add it; 1 teaspoon of Knorr chicken powder; 1 tablespoon of tamarind powder (do add more to your taste); 1 tablespoon of prohok (do add more to your taste); A handful of holy basil for garnish (Mreas Prov)

Cambodian Sour Taro Stem with Chicken

Cambodian Sour Taro Stem with Chicken, known as “Somlor Machou Kdat” in Khmer, is a traditional Cambodian dish. It features tender pieces of chicken cooked in a flavorful broth with sour taro stem (Kdat) as the main ingredient. This dish can also be prepared using Trokoun (water lily) as an alternative vegetable.

To prepare this dish, you’ll need a small stalk of Kdat, which should be peeled and cut into bite-sized pieces. Additionally, gather 4 cups of water (adjust depending on the size of the Kdat stalk), a chicken leg cut into bite-sized pieces, smashed garlic cloves and lemongrass stalk, Kaffir lime leaves for flavor, and optional kroeung (a traditional Cambodian spice paste) for added depth of taste. Galangal can be included in the soup if it’s not already part of the kroeung. Other seasonings include Knorr chicken powder, tamarind powder (adjust to taste), and prohok (a fermented fish paste, also adjustable to taste). Lastly, a handful of holy basil (known as Mreas Prov) is used for garnish.

Begin by boiling the water in a soup pot and adding the chicken. Cook until the chicken turns white, then incorporate the lemongrass, garlic, Kaffir lime, and galangal. Continue cooking until the chicken is nearly done. Add the kroeung, Kdat, Knorr chicken powder, tamarind, and prohok, and let it cook for a few more minutes. Taste the soup and adjust the flavor to your liking.

Finally, turn off the heat and garnish the dish with holy basil. Serve this Cambodian Sour Taro Stem with Chicken hot, accompanied by rice. Enjoy the unique and delicious flavors of this traditional Cambodian dish!

Ingredients

1 small stalk of Kdat peel the outside skin off cut to bite size
4 cups of water (4 cup depending on how big Kdat stalk is)
1 chicken leg cut to bite size
2 cloves of smash garlic to float in the soup
1 stalk of lemongrass cut in 2 pieces smash to float in the soup
2 Kaffir lime leaves (to float in soup)
1 tablespoon of kroeung (this will help it taste better) optional
2 pieces of galangal smash to float in the soup if you use galangal in the kroeung you don’t have to add it
1 teaspoon of Knorr chicken powder
1 tablespoon of tamarind powder (do add more to your taste)
1 tablespoon of prohok (do add more to your taste)
A handful of holy basil for garnish (Mreas Prov)

Directions to make Cambodian Sour Taro Stem with Chicken

Boil water in a soup pot until boiling add chicken cook until the chicken turn white add lemongrass, garlic,
Kaffir lime, galangal, cook until the chicken is almost done
Add kroeung, Kdat, Knorr chicken powder, Tamarind, prohok let it cook for few more minutes,
Taste your soup and adjust the flavor to your taste.
Turn the heat off and garnish with holy basil

Serve hot with rice

Enjoy

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