Sngou Trolach Nyuk Bongkong

Khmer stuffed fuzzy gourd with minced prawns.
  

-Peel and wash gourd, cut into 5 rings, remove the seeds.
-Remove prawn shells, cut the tails (keep 5 tails for stuffing decoration and the rest toss them in the soup for flavoring). De-vein and wash thoroughly. Mince and season the prawns with black pepper and potato starch. Mix well.
-Stuff the gourd rings with peppered minced prawn paste.
-Put water, chicken broth, stuffed gourd rings and shrimp tails  into a medium cooking pot, cover it and bring to boil over medium high heat.
-Lower heat and let it lightly simmer until the gourd is translucent and soft.
-Add chicken powder and salt. Carefully stir and taste, adjust your taste bud! (Add boiled water if the soup is salty).
- Garnish with chopped green onion, coriander, and long-leafed coriander. Serve! Enjoy Cambodian soup!

2  1/2 cups of water
1 mediums size fuzzy gourd
12 medium prawns
1 3/4 cup chicken broth
1/8 tsp of black pepper
1/2 tsp salt
1/2 tsp chicken powder (you can use granulated chicken flavor bouillon)
1/4 tsp of potato starch (or tapioca flour)
6 sprigs of coriander (wash well)
1 long -leafed of coriander (wash and julienne cut 1 inch)
1/2 green onion, chopped