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10 peppercorns
1 tablespoon shrimp paste
10 shallots
½ cup dried shrimp or fish
Other ingredients:
5 cups sponge gourd, bottle-gourd, or
other gourd, and baby corn
5 stems of sweet basil (maenglak)
4 cups soup stock or water
2-3 tablespoons fish sauce (nam pla)
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Method:
Place spice mixture ingredients in a
mortar and pound until mixed thoroughly. Add spice mixture to
soup stock (or water) in a pot and heat to boiling, stirring to
prevent sticking. Do not cover the pot or allow to boil over.
Wash the vegetables. If gourd is used, peel and cut into ½ inch
strips. Other vegetables are separated into individual leaves.
When the water boils, add fish sauce, or, if the odor of this is
offensive, salt may be substituted. Add the vegetables and boil.
When vegetables are done, season to taste with fish sauce or salt, as
desired; then, remove from heat.
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