Khmer noodle soup (nom-banhchok somlor prohoer) Ingredients Big-mouth fish (trey san dai) Meat evenly mixed with giant snakehead fish (trey chdau). Prahok (Khmer fish cheese). Lemon grass, turmeric, krachaai (chives), peanuts, garlic, coconut cream, fish sauce, monosodium glutamate (MSG) white sugar and/or palm sugar. Method pound the lemon grass with the turmeric and krachaai and set aside.
bring water to boil and add the fish. Leave until cooked, then remove, debone and skin (this keeps the colour of the soup attractive). Pound fish and garlic together .
Add coconut cream to the cooking water, then add prahok, salt , fish sauce and seasoning to taste.
Add the lemon grass mixture, and lastly the fish meat mixed with garlic.
Pour over khmer noodles and serve with vegetables and herbs like shredded banana blossom, water lily stems, string beans, bean sprouts, mint and basil.
