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Thai
Hot and Sour Mango Sticky Rice and Bird's Eye Chili
Our Mango Sticky Rice leans on fish sauce and patience: deeply savory and worth the wait, then finished and Bird's Eye Chili.
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Spicy Tom Yum and Crushed Peanut
Deeply satisfying Tom Yum and Crushed Peanut, layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb tom yum
- 1/4 cup fish sauce
- 2 tbsp lime
- 1 cup garlic
- 3 cloves Thai chiles
- 1 tsp palm sugar
- 1/2 cup fresh cilantro
- to taste good finishing oil
Method
Step by step
- Start low: onions and garlic in butter until they turn soft and sweet.
- Layer in the main ingredients and let them get to know the pot.
- Cover with stock and simmer gently -- a hard boil muddies a good soup.
- Taste, correct the salt, and brighten with a little acid before ladling out.
Keep cooking
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