(For all ingredients, please use organic versions if available)
Young tamarind shoots
4 kaffir lime leaves
3 stalks lemongrass
4–5 slices galangal
1 tomato
Coriander
6 pieces
dried mushroom protein
10 Bhutan
oyster mushrooms
Seasonings:
¼ teaspoon
veggie soup powder
¼ teaspoon brown sugar
2 tablespoons soy sauce
½ tablespoon
tamarind juice
8 dried red chilies
700 milliliters water
Vegetable oil