👨‍🍳 作り方

1. 1

   Prepare the aromatics: In a mortar and pestle, pound the Thai chilies, shallots, garlic, and lemongrass into a coarse paste.

   💡 プロのコツ: If you don't have a mortar and pestle, a food processor can be used.
2. 2

   In a large pot, heat a tablespoon of cooking oil over medium heat. Add the aromatic paste and stir until fragrant, about 1-2 minutes.

   ⏱️ 2 minutes
3. 3

   If using chicken or fish, add it to the pot and sear for a few minutes until lightly browned.

   ⏱️ 3 minutes
4. 4

   Add the water or broth, Bai Yanang leaves (or extract), tomatoes, and kaffir lime leaves to the pot. Bring to a boil.

   💡 プロのコツ: If using fresh Bai Yanang leaves, bruise them slightly before adding.
5. 5

   Add the rinsed sour bamboo shoots. Season with fish sauce, salt, and MSG (if using).

   💡 プロのコツ: Rinsing the bamboo shoots helps to reduce some of the brine's intensity.
6. 6

   Reduce heat, cover, and simmer for at least 30 minutes, or until the bamboo shoots are tender and the flavors have melded.

   ⏱️ 30 minutes
7. 7

   Adjust seasoning to taste. Serve hot, garnished with chopped green onions.

   💡 プロのコツ: This soup is best enjoyed with sticky rice.