Gaeng Nor Mai (Isaan Bamboo Soup)
Earthy, green, and deeply Isaan. Gaeng Nor Mai, often called Thai bamboo soup, is not something you’re likely to find on restaurant menus in Thailand or in the West. This is true home food.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb fresh bamboo shoot tips, thinly sliced. Boil separately first to remove bitterness. Vacuum-sealed or jarred bamboo shoots work too
- ⅓ cup cha-om (acacia leaves), cut into about 3-inch pieces. Find at Asian market.
- 1 cup straw mushrooms, halved or left whole if small. Oyster, shiitake, Enoki Mushrooms, Shimeji/Beech Mushrooms, King trumpet work great.
- ⅛ tsp salt, used early to season the broth.
- 2 Tbsp fish sauce, adjust to taste at the end.
- 3 Tbsp pla ra, optional but traditional for Isaan flavor.
- ¼ cup cooked sticky rice, soaked with a little water and ground into a slurry for thickening.
- ⅓ cup shallot, sliced.
- 2 stalks lemongrass, trimmed and thinly sliced.
- 1–15 dried red chilies, depending on heat preference.
- 1 can bai ya nang (yanang) juice. Find at Asian market.
- 2 cups water.
- Optional 1/2 teaspoon MSG
Instructions
- 1
Soak the cooked sticky rice with a little water, then grind or blend until smooth. Set aside.
- 2
Pound or blend the shallot, lemongrass, dried chilies, and salt into a coarse paste using a mortar and pestle or small food processor.
- 3
Bring the water and bai ya nang juice (I used canned version) to a gentle boil over medium heat.
- 4
Add the prepared paste to the boiling liquid, stir well, and simmer for about 2 minutes to release the aromatics.
- 5
Add the bamboo shoots and salt and simmer over medium-heat for about 10 minutes until tender and infused with flavor.
- 6
Stir in the rice slurry gradually, mixing well so it doesn't clump. The broth should be lightly thickened but still soupy.
- 7
Add the straw mushrooms and Cha-Om, then simmer just until tender.
- 8
Season with fish sauce, Pla Ra, and MSG if using. Taste and adjust until earthy, savory, and balanced.