This spicy and sour soup is a specialty from North-Eastern Thailand (Isan), and includes very characteristic ingredients from this region: lots of chilies of course but also tree leaves, shallots, lemongrass and galangal. Give it a try at home or come and cook it with us, you'll enjoy an excellent meal ! Serves 4 1,5 l vegetable stock or chicken stock 1 pinch salt 60 g galangal, cut lengthwise in 4 large slices 2 lemongrass stalks 4 shallots 2 kaffir lime leaves 1,5 tablesp

Very little known, this red curry is prepared with young bananas. We traditionally use "lady fingers" or another variety called locally "kluai naw wa" but if you can't find it, just prepare your curry with any small young (green) bananas. There are different versions of this recipe. Here, in Southern Thailand, we like to add turmeric to the red curry paste or even to prepare it like a yellow curry but without coconut cream. In the Central Plain, there's also a green sweet cur