👨‍🍳 作り方

1. 1

   In a large soup pot, combine the beef, kroeung, tamarind paste, fish sauce, chicken powder, and prahok (if using). Add about 1/2 cup of water and stir to coat the beef.

   💡 プロのコツ: Ensure the kroeung is evenly distributed.
2. 2

   Place the pot over medium heat and cook, stirring occasionally, until the beef is no longer red and has released some of its juices. This should take about 5-7 minutes.

3. 3

   Add the remaining water or broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the beef is tender.

4. 4

   Add the Thai eggplants, bell pepper, and long beans to the pot. Continue to simmer for another 20-25 minutes, or until the vegetables are tender.

5. 5

   Taste the soup and adjust seasoning with more fish sauce, salt, or tamarind paste as needed. The soup should have a balanced sour and savory flavor.

   💡 プロのコツ: Adjust sourness with tamarind and saltiness with fish sauce to your preference.
6. 6

   Ladle the soup into bowls and garnish with fresh holy basil or cilantro.

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