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Kaeng Jeut Nor Mai
shrimp and bambu soup

12 prawns (gamba's), shelled
4 shiitake mushrooms
12 dries shrimps
300 gr bambushoots
1200 ml stock
2 tbsp kecap asin (light soy sauce)
1 tsp black pepper

coriander / cilantro leaves

Soak the shiitake for 15 minutes in hot water, drain and slice them into pieces. Cut the bambushoots in thin slices or strips and boil them for 5 minutes in water. Heat in a pan the stock and add the bambushoots, the kecap and the pepper. When it boils again then add the prawns and the shrimps and let it slowly simmer until the prawns are cooked. Laddle the soup in bowls and garnish it with the coriander leaves.

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