Somlaw Machu Kroeung

Preparing the base - Cook prahok in oil over low heat until the moisture evaporates. Add 1/2 cup water, continue cooking until softly boiling, stir and strain into a bowl. Use the back of a spoon to press the prahok meat through the strain into the bowl. Discard bones and scales that are in the strainer. Add the prahok sauce back into the pot, add lemongrass paste, continue stirring until softly boiling.

Cook beef - Increase heat to medium, add meat, continue cooking until meat is completely seared, stir occasionally. Add 1/2 cup water and bring to boil, then cover and reduce heat; let simmer until the beef is tender about 15 minutes. Stir occasionally. You may need to add more water and simmer longer to get the meat done the way you like it.

Prepare water spinach - While the beef is cooking, trim and discard the old stems from water spinach. Remove most of the leaves, keep only a few at the very top. Wash and strain, then use a cleaver to smash the stems and cut into two inch lengths. Separate the stems and the tops of the water spinach; put cut stems into a large bowl of cold water. Set aside.Note - The cold water bath allows the water spinach to release its sap.

Add the rest of water and spice - Add water and bring to boil. Lower the heat, stirring and gradually adding the Somlaw Machu Kroeung Soup Mix into the soup. Important - add the spice prior to adding water spinach, the acidity in the spice allows the vegetables to remain crunchy and retain the color.

Add Trob Sreoy & Celery - Add Trob Sreoy and mix well. Add celery and mix well. Continue cooking until the eggplant starts to welt.

Add Water Spinach - Add water spinach stems and stir, turn off the heat and add the water spinach tops, chills.

Add Coconut Milk - Whip the coconut milk until smooth and add into the soup. Turn off the heat. Add fish sauce to taste. Do not cover.Note - Covering the pot while it's still hot will cause the green vegetables to turn brown.