Khmer Curry Soup.
- 4 medium to small potatoes (peeled and cubed)
- 3 small onions (diced)
- 3 cups string beans (chopped into 1-inch pieces)
- 1 cup milk
- 3 cups coconut milk
- 10 kaffir lime leaves (minced)
- 4-5 garlic cloves (minced)
- 1/2 cup peanuts (mashed)
- 1 small piece fresh turmeric (grated)
- 1 small piece of fresh ginger (grated)
- 2 tablespoons lemongrass stalks (finely chopped)
- 4 dried Thai red chili peppers
- 2 tablespoons Khmer curry spice
- 3 anise stars
- 1 teaspoon prawn paste
- 2 tablespoons of palm sugar (use brown sugar as an alternative)
- Put the 4 dried peppers in some water to soak
- Toast the anise stars and curry seasoning (with no oil) over low heat, until they are soft.
- Mash the anise stars and curry seasoning together until they form a powder (maybe 10 minutes of mashing).
- Mash turmeric, lemongrass, lime leaves, and ginger together for around 10 minutes.
- Chop the peppers that were soaking in water until they form a paste.
- Cook the pepper paste in a bit of oil in a large soup pot on low heat.
- Add prawn paste cook for one minute (it will smell horrible but its ok).
- Add the garlic, turmeric, lemongrass, lime leaf, and ginger mixture and cook for 3 minutes.
- Add palm sugar and salt to taste and cook for 1 minute.
- Add half of the coconut milk, half of the anise/curry powder, and all of the vegetables.
- Cook for 3-5 minutes.
- Add the rest of the coconut milk.
- Cook for 10-15 minutes on medium heat until the potatoes are soft.
- Add the peanuts and the other half of the anise/curry powder.
- Cook for 3-5 more minutes.
- Add milk, salt, and pepper to taste.
- Serve hot with bread or rice.