Thai Bamboo Soup (Gang Nor Mai)
Traditional Thai bamboo soup (gang nor mai) with bamboo shoots, fresh herbs, and bold Isan flavor. Quick and easy, so delicious!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2½ cups bamboo shoots (fresh or canned; rinse well if using canned)
- ¼ cup uncooked glutinous rice
- 10 yanang leaves
- 3½ cups water
- 3 chilies (adjust to taste)
- 2½ tablespoons fermented fish sauce
- 1 teaspoon MSG
- 1½ teaspoon salt
- ½ tbsp rosdee seasoning powder
- ½ cup sponge gourd (roughly sliced)
- 1 ounce rice paddy herb
- 1½ cups enoki mushrooms (or any mild Asian mushroom)
- water (enough to fully cover the fresh bamboo shoots during blanching)
- 2 tablespoons white sugar (helps reduce bitterness in fresh bamboo shoots)
Instructions
- 1
Blanch the bamboo shoots. Bring a pot of water to a boil. Add your fresh bamboo shoots and sugar, and boil for 20 minutes to reduce bitterness. Drain and keep the bamboo shoots in the pot.(If using canned bamboo shoots, skip the blanching but make sure to rinse them well.)
- 2
Blend the rice mixture. Blend the glutinous rice, yanang leaves, and water until smooth. Set aside.
- 3
Pound the chilies. Pound the chilies using a mortar and pestle until crushed.
- 4
Cook the soup base. Place the pot with drained bamboo shoots over medium heat. Add the blended rice mixture, sponge gourd, and crushed chilies.
- 5
Season and stir. Bring to a boil, then add the fermented fish sauce, MSG, salt, and seasoning powder. Stir constantly to prevent the rice mixture from sticking.
- 6
Add the vegetables and finish. Let the soup boil for 1–2 minutes. Add the mushrooms and cook until tender, then stir in the rice paddy herb. Remove from heat and serve immediately.