👨‍🍳 作り方

1. 1

   Prepare the kroeung paste: In a mortar and pestle, pound the sliced lemongrass, galangal, garlic, shallots, ground turmeric, sliced kaffir lime leaves, and sliced chilies (if using) until a smooth paste forms. Alternatively, use a food processor.

   💡 プロのコツ: Ensure all ingredients for the kroeung are finely ground for optimal flavor release.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the prepared kroeung paste and sauté for 2-3 minutes until fragrant, stirring constantly.

3. 3

   Add the chicken pieces to the pot and stir-fry until they are no longer pink, about 5-7 minutes.

4. 4

   Stir in the fish sauce and tamarind paste. Cook for another minute.

5. 5

   Add the water, tomato wedges, and green beans to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

6. 6

   Season the soup with salt and sugar to taste. Adjust the sourness with more tamarind paste if needed.

   💡 プロのコツ: Taste and adjust seasoning carefully, balancing the sour, salty, and slightly sweet notes.
7. 7

   Ladle the soup into bowls and garnish with fresh chopped cilantro before serving.

   💡 プロのコツ: Serve hot with steamed jasmine rice.