Kaeng Lueang

A sour southern Thai yellow curry soup with fish, bamboo shoots, and turmeric-heavy paste and no coconut milk.

Ingredients

• 600g large prawns
• 2 cups rice vermicelli
• 1 tbsp torn kaffir lime leaves
• a pinch of white pepper
• 1/4 cup coconut oil
• 2 Thai eggplant, chopped
• a handful of fresh cilantro, chopped
• a generous spoonful of tamarind paste

Instructions

1. 1

   Heat coconut oil in a large pot over medium heat and cook the sliced lemongrass and sliced galangal gently until soft and fragrant.

2. 2

   Stir in the white pepper and ground turmeric, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the firm tofu and Thai eggplant, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the firm tofu is tender, about 25 mins.

6. 6

   Stir in the roti dough and continue simmering for a few minutes more, until heated through.

💡 Tips