I served the soup in tiny Japanese tea bowls with lids and chopsticks. Serve with finely shredded spinach, which you have deep-fried until crispy (190 °C). It has a light sea-weed taste. (2003 Knysna oyster cooking competition – winning recipe).
This Thai paste is one of the most versatile spice/herb blends in the world. I also use it in potato salad, Indian curry, fish soup, BBQ beef, chicken livers, pate and many other recipes where a lemon/lime, ginger, chilli flavour is needed.