Emerald soup (Somlah marakot) from The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant by Longteine De Monteiro and Katherine Neustadt
- shallots
- shrimp paste
- basil
- coconut milk
- fish sauce
- galangal
- garlic
- kaffir lime leaves
- lemongrass
- peas
- chicken broth
- chicken pieces
- poblano chiles
- cubanelle peppers
- bird's eye chiles
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.