Spicy Bamboo Shoot Chicken Soup — Gaeng Nor Mai
An Isaan bamboo shoot soup of fresh bamboo shoots simmered with chicken in a clear broth flavoured with red curry paste, pla ra fermented fish, and bird chillies, finished with toasted rice powder and yanang leaf juice over jasmine rice.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 40g glutinous rice in a dry pan over medium heat 5 minutes until deep amber and nutty, cool, then pound coarsely in a mortar to rough powder. Slice 400g fresh bamboo shoots thinly. Cut 440g chicken thigh into 3cm pieces. Bruise 10 bird chillies. Chop sawtooth coriander and scallion. Have all ingredients measured and ready.
Bloom
Heat 40ml oil in a heavy pot over medium heat 1 minute. Add 60g red curry paste, fry 90 seconds until deeply fragrant and oil turns deep red, stirring to avoid burning the bottom.
Sear
Add chicken pieces over medium-high heat 2–3 minutes, turning to coat with paste. Add bamboo shoots and bruised bird chillies, stir 90 seconds until coated red.
Simmer
Pour 1200ml water and 60ml yanang extract over medium heat. Add 40ml pla ra, 40ml fish sauce, 10g palm sugar, and 10 kaffir lime leaves. Bring to bare simmer covered 15–18 minutes until chicken is fork-tender and bamboo absorbs broth.
Finish
Stir half the rice powder (about 20g) into broth over low heat 60 seconds until slightly thickened. Remove from heat, fold in sawtooth coriander and scallion.
Plate
Serve soup alongside 300g cooked jasmine rice, with extra rice powder for sprinkling over the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.