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4 to 6
first-course servingsEasy
Published 1998
This is not unrelated to the Chicken Soup with Zing in that it is salty, spicy, pleasantly acid, and aromatic. The difference comes from the sources of heat, aroma, and spice. Here, nuoc mam provides the salt, red chili provides the heat, lemongrass the acid, and a trio of herbs the aroma. I love both soups and they provide an interesting contrast to each other.
Kari or curry leaves can be bought in Asian markets. They can be used fresh or dry