Nahm Prik
Chicken-coconut soup
- 4 CLOVES GARLIC, peeled
- 1 TBSP SHRIMP PASTE
- 3 CHILI PEPPERS
- 1 TBSP PALM SUGAR
- 1 TBSP LIME JUICE
- 1 TBSP FISH SAUCE
- SOME SALT
- 1 YOUNG COCONUT
- 2 CHILI PEPPERS
- 1 KG CHICKEN LEGS
- 100 GRAM MUSHROOMS
- FRESH CORIANDER
- 2 TBSP FISH SAUCE
- 3 TBSP LEMON JUICE
- 1 TBSP PALM SUGAR
Make a fine paste out of all the ingredients, using a kitchen machine or a pestle and mortar. Serve with omelet and fresh vegetable such as cucumber, lettuce, spring onion, carrot or cabbage.
Nahm Prik is a spicy relish and should be eaten with for instance raw or cooked vegetables. There are many forms of Nahm Prik, but this one (Nahm Prik Gapi or Shrimp paste relish) is often used as a basis.
Nahm Prik is a Thai recipe. Serve the nahm prik for instance on the 16th of January, the Thai Teacher's Day, according to the UNESCO Resolution for more appreciation of teachers. Click on culinary calendar for more links between cooking and celebration.
Open the coconut and set the juice aside. Chop the coconut flesh and grill it until slightly colored. Cut the meat of the chicken bones. Add 1.5 liter water to the bones and cook 20 minutes, discard the bones. Add salt, coconut water, lemon juice, palm sugar, chicken meat, coconut pieces, chili peppers and mushrooms and simmer for 10 minutes. Add fish sauce and coriander.
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