5.0
(1)
Your folders
Your folders

Export 38 ingredients for grocery delivery
Step 1
Prepare the paste.Remove the middle stem of the kafir lime leaves. Roughly chop the red chillies, lemongrass, turmeric, galangal, ginger. Add into a blenderTo the blender, add shallots, kafir lime leaves, dried shrimp, candlenuts, 200ml water, and blend into a smooth paste.Heat vegetable oil in a pot and fry the paste.Add dried chilli paste and coriander powder to the pot, simmer till you see oil start to rise to the surface.
Step 2
Prepare the stock.Add shrimp, cockles, prawn heads and shells, onion, lemongrass, garlic, ginger, lime leaves to 1000ml of water. Simmer for 10 minutes.
Step 3
Combine paste and stock.In the pot with the paste, add chopped prawnsStrain the prawn stock into the pot with the paste.Add chopped Laska leaves (or Vietnamese Mint) and chopped coriander leaves. Simmer gentlyAdd coconut milk to the pot.Add a pinch of salt and sugar.Add fishballs, sliced bean curd puff.Simmer for another 15 to 20 minutes.
Your folders

214 viewsgourmettraveller.com.au
1 hours
Your folders

473 viewstaste.com.au
3.7
(4)
15 minutes
Your folders

543 viewsthewoksoflife.com
5.0
(5)
50 minutes
Your folders

601 views196flavors.com
3.0
(2)
30 minutes
Your folders

162 viewsarlafoods.co.uk
Your folders

118 viewsmykitchen101en.com
4.6
(10)
50 minutes
Your folders

204 viewsmisstamchiak.com
3.4
(28)
Your folders

263 viewscooking.nytimes.com
4.0
(13)
Your folders

427 viewstaste.com.au
5.0
(3)
5 minutes
Your folders

311 viewschilipeppermadness.com
70 minutes
Your folders

1303 viewsmarionskitchen.com
Your folders

430 viewstaste.com.au
4.0
(1)
10 minutes
Your folders
433 viewsen.wikipedia.org
Your folders

554 viewstaste.com.au
4.5
(7)
25 minutes
Your folders

444 viewstaste.com.au
3.8
(5)
10 minutes
Your folders

720 viewstaste.com.au
4.3
(13)
20 minutes
Your folders

557 viewstaste.com.au
4.4
(11)
20 minutes
Your folders

370 viewsdelicious.com.au
40 minutes
Your folders
120 viewsbbc.co.uk
4.8
(4)
1 hours