Author Nadsa Perry grew up eating bamboo shoot soup Phnom Penh-style (without coconut milk). On her recent trip to Cambodia, however, she was won over by the Siem Reap version of the soup (with coconut milk), and has since concocted this, her own variation.
- 1⁄4 cup jasmine rice
- 2 stalks fresh lemongrass, trimmed and lightly crushed (optional)
- 2 (4'') pieces lesser galangal, peeled and lightly crushed
- 1 1⁄4 cups coconut milk
- 2 tbsp. Tuk Prahok
- 4 cloves garlic, peeled and lightly crushed
- 2 tbsp. sugar
- 1 medium zucchini, halved lengthwise and sliced diagonally
- 1 large canned bamboo shoot, thinly sliced (see note below)
- 3⁄4 lb. catfish filets, skinned and cut into 2'' pieces
- 1⁄4 cup packed chile leaves (optional)
Note—If fresh or frozen bamboo shoots are available, peel thick outer layer off 1 large bamboo shoot, then place shoot in a pot of boiling water and cook until tender. Drain and slice thinly.