How To Make Gaeng Nor Mai or Thai Bamboo Soup

 

Ingredients

 

Paste:

5 Thai Bird's Eye Chillies, use more or less according to your taste

3 tablespoons finely chopped lemongrass

3 red shallots or substitute with 1 red onion

 

For The Soup:

400ml can yanang juice

400ml water, I used the can for measurement

3 tablespoons fish sauce, or to your taste

1 tablespoon fermented fish sauce, or to your taste

1 large can sliced bamboo, drained

1 can straw mushrooms

1 can quail eggs

1 teaspoon MSG (optional)

1/4 cup raw sticky rice, soaked and pounded to a paste

Herbs of your choice, if I had I would use lemon basil and sawtooth coriander

 

Equipment Needed

Isan mortar and pestle

Saucepan

 

 

1. Start by soaking your sticky rice for 30 minutes, then pound to a paste.

2. Make your paste by pounding the chillies, lemongrass and shallots to a coarse paste.

3. When ready to cook start by heating your yanang juice with the cans worth of water to a boil.

4. Add the paste to the boiling juice and water mixture, stir well. Then add your bamboo, mushrooms, and quail eggs. Bring to a simmer then add the fish sauce, fermented fish sauce and MSG.

5. Taste and season more if needed, then stir in the sticky rice paste and let cook for around 15 minutes until the rice is cooked and stew thickened.

6. Stir in the fresh herbs and serve with jasmine rice or sticky rice and enjoy! 😀😋