Kaeng Kae Kai or chicken in vegetable soup

                                            Main Ingredient

Sliced chicken     400 g.
Cha-om     35 g.
Cha-phloo     25 g.
White holy basil     20 g.
Gord gourd     30 g.
Parsley     10 g.
Phak Kee-hood     20 g.
Chilli leaves     15 g.
Ma-kheua pro     75 g.
Sponge gourd     100 g.
Bamboo shoot     50 g.
Yard-long bean     80 g.
Ma-kheua phuang     60 g.
Oil     30 g.
Water     750 g.

Chilli paste Ingredient
 

Dried chilli     7
Garlic     1 bulb
Fermented fish     7 g.
Salt     5 g.
Lemon grass plant     1
Shallot     15 g.
Shrimp paste     10 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

  
Chilli paste cooking

    * Pound all the mixture until thoroughly ground

Cooking Method 

    * Peel sponge gourd, clean ma-kheua pro, yard-long beans and cut a bite
    * Heat the pan, stir the chicken until done and take aside
    * Fry the chilli paste with oil until fragrant, mix with fried chicken and bamboo shoot
    * Heat the water, dip in fried chicken until boiling, add yard-long bean and ma-kheua phuang
    * Add ma-kheua pro, gord gourd, phak kee-hood, cha-ploo leaves, holy basil, parsley, cha-om, stir until done