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Gaeng Lueng
Yellow soup (Spicy coconut shoot soup) (2pp)

40 gr grilled mackerel
225 gr coconut shoots
6 dried chillies
2 cm kunyit/turmeric
5 cloves garlic
1 shallot
1 tsp. shrimp paste (trasi bakar)
225 ml water
2 tbsp. fish sauce (nam pla)
1/2 tbsp cane sugar
1 tsp asem/tamarinde

Cut the coconut shoots into small cubes. Pound the chillies, the kunyit, the garlic, the shallot, the trasi and the mackerel into a paste. Heat in a wok the water and mix in the paste. When the water boils add the coconut shoots. Then add the fish sauce, the sugar and the asem. Slowly cook the soup until the coconut shoots are done.

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