CHICKEN EMERALD SOUP
(Samlor Morokot)
Named for the jewel-like green of snow peas, Chicken Emerald Soup is a rare Cambodian expression of elegance—tender peas set in a coconut broth infused with an aromatic paste of galangal, lemongrass, kaffir lime leaf, and herbs, enriched with shrimp paste. The result is fragrant, silky, and bright: a bowl that feels both comforting and refined.
From my cookbook SAOY - Royal Cambodian Home Cuisine.
METHOD
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Serves: 4–6
Prep time: 35 minutes
Cooking time: 25 minutes
Difficulty: Medium
Key flavors: coconut, lemongrass, kaffir lime, galangal, herbs
Best with: steamed rice (optional) -
500 g chicken meat
10 g shrimp paste
225 g green cubanelle peppers
2 lb snow peas (mature to keep peas from being too small)
100 ml coconut cream
500 ml coconut milk
1 bunch Khmer basil
5 kaffir lime leaves
2 g kaffir lime zest
25 g lemongrass
5 g cilantro root
10 g galangal
20 g garlic
40 g shallots
20 g palm sugar
2 g ground black pepper
2 g salt
15 ml fish sauce
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Cut chicken into ½-inch cubes. Remove snow peas from pods and set aside. Thinly slice lemongrass, shallots, and garlic. Finely chop cilantro root and kaffir lime zest.
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Pound lemongrass, shallots, garlic, cilantro root, kaffir lime zest, galangal, shrimp paste, salt, and black pepper into a fine paste.
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In a medium pot, bring coconut cream to a gentle boil. Add the paste and cook until fragrant. Add chicken and stir well; simmer about 3 minutes. Pour in coconut milk and bring back to a boil.
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Add snow peas, fish sauce, and palm sugar. Bring back to a boil, then turn off the heat. Add sliced cubanelle peppers. Finish with shredded kaffir lime leaves and Khmer basil.
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Ladle into bowls and garnish with extra Khmer basil and kaffir lime leaf.
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Keep the snow peas bright, boil briefly, then turn off the heat so the soup stays “emerald” and fresh.
The recipe is in my cookbook "SAOY.”
