5 g galangal cut in pieces
5 g lemongrass sliced
1 g kaffir leaves
30 g mushroom quartered
3 g sugar
20 g soya sauce
14 g fresh lemon juice
3 g Nam Prik Phao
2 g green chilli crushed
250 g vegetables stock
5 g coriander roots
To garnish
2 g fresh coriander leaves
Portion : 267 g net weight per portion
Cooking time : 10 minutes |
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Heat stock in a pan, bring it to boil.
Add all the vegetable and mushroom, bring to boil.
Add salt, soya sauce, lemon juice, Nam Prik Phao, sugar and yod
peng.
Allow simmering for two minutes.
Serve hot in a soup bowl and garnish with fresh coriander.
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