Prep time: 20 minutes
Cook time: 45-60 minutes
Stove Temperature: Med/High Heat


  • 3Ibs of chicken thighs, pork spareribs or beef (cut into1-inch pieces)

  • 1 tbsp of cooking oil

  • 1 tbsp minced garlic

  • Handful of holy basil (optional)

  • Batch of Chinese Water Spinach (cut 1-inch length)

  • 5 Whole jalapenos (optional)

  • 1/2 cup of Kroeung (Lemongrass Paste)

  • 2 tbsp Prahok (fermented fish paste) or Pantai Norasingh Fish Sauce OR Voracious Market Prahok Paste (optional)

  • 1 tbsp fish sauce (2 tbsp if omitting fermented fish paste)

  • 1 tbsp chicken bouillon

  • 1 packet of tamarind soup base (add according to desired taste)

  • 1 cup of coconut milk (optional)

Step 1: Place oil in a large pan over medium high heat
Step 2: Add garlic and sauté for approximately 45 seconds
Step 3: Add “Kroeung” to heated pan & sauté for 2 minutes
Step 4: Add meat into the pan and stir fry for 5-7 minutes
Step 5: Fill pot with water (per desired) and bring to a boil
Step 6: Add prahok, fish sauce, chicken bouillon, tamarind soup base (optional coconut milk) & cook until meat is tender
Step 7: Add holy basil and Chinese Water Spinach (cook down for 2-5 minutes)
Step 8: Check for flavor & add seasoning to match desired taste


Serve immediately!
Best enjoyed with rice!