Thai cuisine · Soups & Stews

Gaeng Nor Mai Dong

Sour stew of pickled bamboo shoots with chicken, chili and Thai basil, made without coconut milk.

Ingredients · for 4 servings

• 500 g boneless chicken thigh
• 300 g pickled bamboo shoots (jarred)
• 1.2 l chicken broth
• 4 shallots
• 6 cloves garlic
• 4 dried red chilies
• 1 tsp shrimp paste (kapi)
• 3 tbsp fish sauce
• 2 stalks lemongrass
• 1 handful Thai basil
• 1 tsp palm sugar
• 2 tbsp oil

Instructions

1. Drain the pickled bamboo shoots, rinse thoroughly under cold water and soak in fresh water for 5 min. so the sourness stays pleasant; then drain well.
2. Soak the dried chilies in hot water for 15 min. and pound in a mortar with the shallots, garlic, finely sliced lemongrass and shrimp paste into a paste.
3. Cut the chicken thigh into 3 cm pieces and sear in a pot with a little oil over high heat for 4 min. until the outsides take on color.
4. Add the paste and fry for 2 min. until fragrant and the oil turns slightly red, then pour in the chicken broth.
5. Stir in the bamboo shoots and simmer uncovered 20–25 min. until the meat is tender and the broth tastes sour and savory.
6. Season with fish sauce and palm sugar, fold in the Thai basil off the heat and serve the stew with fragrant rice.