Bamboo Shoot and Yanang Leaf Soup

Name: Bamboo Shoot and Yanang Leaf Soup
Ingredients: 7 oz (200 grams) bamboo shoots for soup; 3.5 oz (100 grams) pumpkin; 3.5 oz (100 grams) zucchini; 7 oz (200 grams) straw mushrooms; 1 bunch acacia leaves (cha-om); 1 bunch Thai basil leaves; 2 stalks lemongrass; 1 small shallot; 3 Thai chilies; 2 tablespoons sticky rice; 1 bunch yanang leaves; 2 cups water (about 1/2 liter); 3 tablespoons fermented fish sauce (pla ra)

Johnnyminmin @Johnnyminmin

Bamboo Shoot and Yanang Leaf Soup

Johnnyminmin @Johnnyminmin

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Ingredients

7 oz (200 grams)bamboo shoots for soup
3.5 oz (100 grams)pumpkin
3.5 oz (100 grams)zucchini
7 oz (200 grams)straw mushrooms
1 bunchacacia leaves (cha-om)
1 bunchThai basil leaves
2 stalkslemongrass
1small shallot
3Thai chilies
2 tablespoonssticky rice
1 bunchyanang leaves
2 cupswater (about 1/2 liter)
3 tablespoonsfermented fish sauce (pla ra)

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Steps

1

Soak the sticky rice for 1 hour, then pound it until fine. Add the chilies and shallot, and pound until crushed.
2

Bruise the lemongrass and cut into pieces. Add to the yanang leaf juice in a pot, then add the pounded chilies and shallot. Bring to a boil.
3

Add the pumpkin, zucchini, mushrooms, and bamboo shoots. Cook until tender, then add the pounded rice mixture and stir well. Season with fermented fish sauce and fish sauce.
4

Add the Thai basil and acacia leaves, stir briefly, then turn off the heat. Serve hot.