Tuesday, 2 August 2011

Khanom Jeen Nam Ya

  • 4 shallot, cut up coarsely 
  • 1 garlic bulbs
  • 1 tsp sliced galangal 
  • 1 tbsp sliced lemon grass
  • 1/2 cup minced krachai 
  • 2 dried chillies, seeds removed 
  • 1/2 tsp salt
  • 1/2 tsp shrimp paste 
  • 1/2 cup water
Place all the above in a pot and simmer over low heat until soft, Remove from heat, rinse the soup and set a side, take the boiled ingredient and place in mortar and pound to get the fine paste.

Bring the soup boil and add the coconut milk, when it's boiled add the paste into the pot and simmer for 30-45 mins. Add a bit of salt or fish sauce, a bit of sugar and test as you like. Continues simmer until the soup become thick or like gravy.

Prepare to cook rice stick/rice noddle by boil it in the boiling water until it cook, place the rice noddle in the plate and pour the gravy on it, eat with fresh veges as you like and hard boil egg. 

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