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Welcome
\ Travel \ Thai Cuisine
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Ingredients: |
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For
4 servings |
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1 |
whole
freshwater fish, medium-size, grilled |
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5 |
crisp
eggplants, cut into halves |
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1
tbs. |
long
beans, cut into 5 cm. (2 inch) long pieces |
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1
tbs. |
acacia,
cut into 2.5 cm. (1 inch) long pieces |
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1
tbs. |
morning
glory, cut into 2.5 cm. (1 inch) long pieces |
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1
tbs. |
sawtooth
coriander, cut into 5 cm. (2 inch) long pieces |
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2
slices |
galangal |
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1
tbs. |
lemongrass,
cut into 2.5 cm. (1 inch) long pieces |
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1
tbs. |
shallot |
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1
tbs. |
garlic |
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2
tbs. |
bamboo
shoots, cut into 2.5 cm. (1 inch) long pieces |
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1 |
galingale
root |
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2 |
red
fresh chillies |
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1
tbs. |
sweet
basil leaves |
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1
tsp. |
fish
sauce |
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3
cups |
water |
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Preparation:
1.
In a mortar, pound together the galangal,
lemongrass, shallot and garlic. This creates
the herb mixture.
2. Using a food blender, blend the flesh
of the fish with half of the herb mixture.
3. Bring the water to a boil, and add the
remaining herb mixture and blended fish.
Boil for 3-5 minutes.
4. Put all of the vegetables into the soup.
Finally add sweet basil leaves. Boil for
another 5 minutes.
5. Taste the soup, and add fish sauce if
desired.
Note
: This northern dish is suitable for those
who "cares" about their weight.
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