Gaeng Om Recipe (Serve 4)

Soup base:

1l of Beef stock

Soup Paste:

1 medium size finger of Galangal (Chopped)

1 tbsp sliced Lemongrass

6 Kaffir lime leaves

1-2 Shallots

6 dried red chillies

3 cloves of Garlic

350 g Beef Tenderloin

3 Eggplants (Quartered)

1/2 small head of Cabbage

3/4 cup Sweet Basil leaves (Horapa)

3/4 cup of Sawtooth Coriander (Pak Chi Farang)

3/4 cup of Lemon Basil (Bai Maeng Luk)

3/4 cup Dill

Soup Seasoning:

1-2 tbsp Fish sauce

2 tbsp Pickled fish sauce