BambooShootSoupwithYanangLeaf

BambooShootSoupwithYanangLeaf

Ingredients
1 cup of sliced bamboo shoot (Peel skin off) | 50 g of Crab Stick | 1/4 cup of cha-om leaf (Acacia pennata) | 1/2 cup of sliced pumpkin | 1/4 cup of straw mushroom? | 3 eggplants, cut into pieces | 2 sliced zucchinis | 1/4 cup of sweet basil leaves | 40 yanang leaves | 2 tablespoons of sticky rice flour | 1/4 tablespoon of fermented fish sauce | 2 tablespoons of fish sauce | 5 cups of water (For squeezing yanang leaves) | Water

Ingredient for Curry Paste
4 dried chilies (seedless) | 4 chopped shallots | 2 chopped lemon grass

Direction
1. Mix curry ingredients together.
2. Boil bamboo shoot then drain it in a bowl.
3. Pound yanang leaves and squeeze in water till it turns green. Filter water from yanang leaves with a fine white cloth, and then set water to boil.
4. Add curry paste, sticky rice, sliced bamboo shoot and season with fish sauce, fermented fish sauce, then reduce heat. Put vegetables and Crab Stick in the bowl for serving, and then slightly cook before serving.

Remark: For sticky rice flour, you can also use kneaded cooked sticky rice.