Cooks this dish for paying guests · Verified chef · Answers buyers directly
45 min total30 min hands-onServes 4Easy
This recipe has reached the top of the ladder
LEGEND → —A hot Thai soup of prawns, squid and mushrooms in a lemongrass and lime-leaf broth, cream stirred in and rice on the side.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Spring onion000 g
Squid000 g
Tiger prawns000 g
Pickled ginger000 g
Button mushrooms000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Which cut to buy for the stock, and asking for bones
Skimming a stock, and how clear is clear
Pot size and the simmer that never boils
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 14 of the 18 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: judging the simmer so the stock stays clear — step 11 of 18.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Halyna Moroz watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Salting only at the end
Resting the pot an hour before serving
Serving it the next day
The order the vegetables go in, and the sour-sweet balance checked at the end, not the start.
Written by Halyna Moroz. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
1268 people cooked it, 94% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
