700 ml rooster broth (components beneath)
40 gms galangal, sliced
80 gms lemongrass, lower into 2cm lengths
2 pcs kaffir lime leaves, shredded
100 gms straw mushrooms halved
200 gms white prawns, peeled, halved-length sensible (30pcs/kg)
60 ml fish sauce
60 ml lime juice
10 gms small chicken’s-eye chillies, flippantly floor
20 gms roasted chilli paste (components beneath)
2 gms dried chilli, fried
5 gms coriander leaves
For Nam Phrik Phao (roasted chilli paste)
30 gms dried chillies, halved lengthwise, seeded
100 gms shallots, peeled, finely sliced
50 gms garlic, peeled, finely sliced
50 gms dried shrimps, floor
A pinch of salt
80 ml fish sauce
200 gms tamarind juice
100 gms sugar
200 ml vegetable oil
For Nam Soup Gai
1 kg rooster bones
40 gms coriander roots, crushed
40 gms crushed garlic
400 gms Chinese language radish, lower into quarters
10 gms white peppercorns, crushed
Salt to style