This soup is a favorite for visitors to religion ceremonies. A cow will be killed for meals at the ceremony, including this soup, the flavor of which relies on the fresh offal and quality of the herbs.
Nutrition
Offal is a source of protein and collagen, but also contains large amounts of cholesterol and uric acid. Regularly eating is not recommended.Ingredient
1 kg beef offal
6 stalks crushed galangal
8 – 10 each kaffir lime leaves
½ cup sliced galangal
1/3 cup chopped saw-tooth coriander (phak chee farang)
1/3 cup spring onion, cut into 2-inch long pieces
15 each bird eye chilies
¼ cup lime juice
¼ cup fish sauce
1 tsp salt for seasoning
¼ cup salt for cleaning the offal
6 cups water
How-to
1. Clean the offal by mixing in the salt. Clean the offal again by soaking in freshwater. Drain and set aside.2. Boil the water in a big pot over medium heat, add the offal. Simmer until it becomes tender and the liquid in the pot becomes a stock. Remove the offal from the stock. Cut the offal into bite-size piece.
3. Boil the stock, and add the lemongrass, kaffir lime leaves, galangal and salt. Add the offal, let the stock come to a boil again.
4. Remove from the heat. Add the spring onion, saw-tooth coriander and chilies. Season with fish sauce and lime juice. Serve with sticky rice and vegetables.
