Thai cuisine · Soups & Stews

Gaeng Pak Wan

Northern Thai stew of tender melinjo leaf shoots in fish broth, drawn into flakes with beaten egg.

Ingredients · for 4 servings

• 400 g pak wan leaves (melinjo leaves, or young baby spinach as substitute)
• 1.2 l fish stock
• 3 eggs
• 4 shallots
• 4 cloves garlic
• 3 dried red chilies
• 1 tsp shrimp paste (kapi)
• 3 tbsp fish sauce
• 100 g straw mushrooms (canned, or button mushrooms as substitute)
• 1 tsp palm sugar

Instructions

1. Pluck the pak wan leaves from the tough stems, wash thoroughly and drain; drain the straw mushrooms and halve them.
2. Soak the dried chilies in hot water for 15 min., then pound in a mortar with the shallots, garlic and shrimp paste into a fine paste.
3. Bring the fish stock to a boil, stir in the paste and simmer uncovered for 8 min. until the broth turns evenly cloudy and tastes savory.
4. Add the straw mushrooms and let simmer for 3 min., then add the leaves in batches and cook just 2–3 min. until wilted but still green.
5. Beat the eggs and pour in a thin stream over the gently simmering broth without stirring – only after 30 sec. pull it through once gently so delicate flakes form.
6. Season with fish sauce and palm sugar and serve the stew hot immediately with sticky rice or fragrant rice.