Green Curry and Taro Stem Soup with Bacon

Green Curry and Taro Stem Soup with Bacon

Green Curry and Taro Stem Soup with Bacon
This Cambodian soup is full of complex flavor from smoky bacon, crisp, cleansing taro stems and prahok (Cambodian fish paste).Christopher Wise

Known as kdat in Cambodia, taro stem, which grows out of the fibrous taro root like celery grows out of celery root, is a crisp, watery vegetable often used in soups to add brightness and crunch. In this version from Embassy restaurant, its clean taste is buttressed by a rich green curry broth, a crumbling of smoky bacon, and a shot of umami from a traditional Cambodian fish paste called prahok, usually sold as "mud fish sauce" in Asian grocery stores. If you can't find taro stems, water spinach or Swiss chard stems make a fine substitute.