Laotian Kaeng No Mai – Bamboo Shoot Soup with Yanang and Mushrooms
Kaeng No Mai is a flavorful Laotian bamboo shoot soup with yanang leaves and mushrooms, simmered in a fragrant broth. Ready in 40 minutes.
Kaeng No Mai celebrates the unique flavors of bamboo shoots and yanang leaves in a comforting soup. Its vibrant taste and aroma are captivating.
Why This Recipe Works
Layered flavors: The combination of fresh mushrooms and bamboo shoots enhances the soup's depth.
Fresh herbs: Adding yanang leaves at the end preserves their nutrients and bright flavor.
Umami balance: Fish sauce and chili paste create a perfect umami profile, complementing the soup's ingredients.
Chef's Pro Tip: For a richer flavor, let the soup simmer longer, but ensure the yanang leaves are added towards the end.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Heat vegetable oil in a pot over medium heat. Add sliced mushrooms and sauté until browned.
- 2
Stir in the bamboo shoots and cook for another 5 minutes, allowing them to absorb flavor.
- 3
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- 4
Add fish sauce, lime juice, chili paste, sugar, and chopped yanang leaves to the pot.
- 5
Simmer for an additional 5 minutes, stirring occasionally to meld the flavors.
- 6
Serve hot, garnished with fresh cilantro for added aroma and taste.
Nutrition Facts
Per serving
fat
4g
carbs
30g
fiber
3g
sodium
800mg
protein
5g
calories
180
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