Both of my grandmothers were excellent cooks. As a young girl, I enjoyed watching them and learning their cooking methods. I learned this recipe from my grandmothers and I am happy to pass it on to you. Please be sure to use all of the ingredients below in order to ensure the quality and flavor of this soup.

INGREDIENTS

2 cups shiitake mushrooms
1 cup zucchini (cut into bite size pieces)
¼ cup fresh corn kernels
1 cup water
1 tbsp. shallots (chopped)
1 tbsp. galangal (chopped)
1 tbsp. lemongrass (chopped)
1 tbsp. fish sauce
1 tbsp. fermented fish sauce
2 tbsp tamarind juice
2 tbsp. olive oil
1/8 tsp. salt
2 each chili peppers
1 bunch Thai basil

PREPARATION:

1. Put the chili peppers, lemongrass, chopped shallots, chopped galangal, and salt into a mortar and using a pestle, crush them until they are blended together.
2. Heat the olive oil in a pot using a medium high heat setting, and then put the mix from the mortar into the pot and stir until fragrant.
3. Add water to the pot and allow it boil, then add the shiitake mushrooms, corn kernels and zucchini, stirring occasionally for about 3 minutes.
4. Reduce the heat to a low setting, then add the fish sauce, fermented fish sauce and tamarind juice. Using a small soup strainer remove the tamarinds, and skins from the fermented fish sauce.
5. Then increase the heat using a medium high heat setting for about 1 minute, and then add the basil and turn off the heat.
6. Serve with sticky rice.

Makes 3 servings