Green Curry and Taro Stem Soup with Bacon

Ingredients

• 2 oz. slab bacon, cut into 1/4-inch lardons
• 1⁄4 cup finely chopped cilantro stems and leaves
• 1 tbsp. prahok (or other Asian fish or shrimp paste)
• 6 kaffir lime leaves, thinly shredded
• 4 cloves garlic, roughly chopped
• 3 small shallots, roughly chopped
• 2 serrano chiles, stemmed, seeded, and finely chopped
• 2 stalks lemongrass, inner cores thinly sliced
• 1 1⁄2 inches galangal, peeled and thinly sliced
• 1 tbsp. long-grain white rice
• Kosher salt
• 2 (12-inch-long) taro stems or 4 oz. water spinach or Swiss chard stems, peeled, halved lengthwise and cut into 3-inch pieces
• 1⁄2 cup cooked white rice
• 1 tbsp. finely grated palm sugar or light brown sugar
• 1 tbsp. fish sauce
• 1⁄2 cup 1/2-inch cubed white sweet potato
• 2 tbsp. vegetable oil
• 4 cups chicken stock
• 1 cup unsweetened coconut milk
• Thinly sliced long beans, mung bean sprouts, and thinly shredded basil leaves, for serving
• Whole Vietnamese mint and sawtooth herb leaves, to garnish

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