Kaeng no mai
Kaeng no mai, from above
Non vegLaos

Kaeng no mai

A deep green bamboo shoot soup with pumpkin, mushrooms and dill. Earthy Lao comfort.

45 minTime
6 gProtein each
mediumSpice
Bamboo soup2 chapters · 1 min read

Make it your way

Grandma's wayBamboo shoot soup with pumpkin, mushrooms, greens and dill.
The original
99kcalsame
6 gproteinsame
4 gfibresame
45minutessame

Kaeng no mai.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Bamboo shootfresh or boiled, shredded
Water5 cups
Lemongrass2 stalks, bruised
Shallots3
Fresh red chillies (fresh red chiles)2
Malabar spinachor spinach, blended for colour (yanang leaf traditional)
Pumpkinchunks
Button mushroomoyster or straw mushrooms
Glutinous rice (sweet rice)soaked and pounded
Fish sauce1½ tbsp, or padaek
Dill leavesa handful
Basil leavesLao or Thai basil

Method

5 steps
  1. 1Boil fresh bamboo shoots in water for 20 minutes and drain, or rinse jarred shoots well.
  2. 2Blend the greens with 300 ml of the water and strain.
  3. 3Simmer the remaining water with lemongrass, shallots and chilli for 5 minutes. Add the bamboo, pumpkin and green juice and cook 10 minutes.
  4. 4Add the mushrooms and pounded rice, stirring, and cook 5 minutes until slightly thick.
  5. 5Season with fish sauce and stir in dill and basil.
Serve it like this

Serve in a shared bowl alongside sticky rice, grilled chicken or fish and jaew.

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Make it a meal

What goes with Kaeng no mai: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lao sticky rice40 min
Bread or rice Methi thepla40 min
With a main Gai yang50 min
With a main Mok pa50 min
To drink Sol kadhi40 min
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