yum hua plee kung Banana blossom salad with prawn thom yum kung Spicy prawn soup with lemongrass pla duk phad prig gaeng Crispy cat fish with red curry guey tiew phad kee mao moo Stir fried bean sheet noodle with hot basil. THOM YUM GAI MUANG Northern Style Chicken Soup Serves 1 Chicken Stock – 1 cup Lemongrass – thinly sliced – 1 piece Kaffir Lime Leaf – julienne - 1 Galangal- julienne – 1/2 tsp Chicken – 40 gms Fish Sauce – 1/2 tbsp Larb Muang Spice Powder (see recipe) – 1/2 tsp Vietnamese Mint – 1 sprig Shallot – sliced – 1 or 2 Spring Onion- sliced –1 Thai Coriander- sliced - 1 For the Larb Muang Spice Powder: Chopped Dry chilli 100 gm Deep fried shallot 50 gm Deep fried garlic 50 gm Deep fried galangal – 50 gm Toasted coriander seeds –20 gm Long peppercorn chopped 10 gm Toasted Chiang Mai Pepper pinch Shrimp paste 1 tsp Salt 1 tsp Blend all the ingredients with a Mortar and Pestle. Method : 1. Heat a wok with Chicken Stock. 2. Add the Lemongrass, Kaffir Lime Leaf, and Galangal. Bring to a boil. 3. Then add the Chicken and cook it well. 4. Season with Fish Sauce, Larb Muang Spice Powder, Vietnamese Mint, Shallot, Spring Onion, and Thai Coriander. 5. It should have a salty and spicy flavour.