Ingredients
750g chicken stock
3 shallots, thinly sliced
1cm fresh galangal, sliced
2 cloves garlic, minced
1/4 tsp ground turmeric
1 fresh or dried salam leaf
1 tsp shaved palm sugar
125g fresh or defrosted sweet corn kernels
300g English spinach, washed and coarsely chopped
Salt to taste
Mehod
1. Put the stock, shallots, galangal, garlic, turmeric, salam leaf and palm sugar in a saucepan and bring to a boil. Cover and simmer for 5 minutes.
2. Add the sweet corn and simmer with the pan partially covered for about 8 minutes, or until the corn is tender.
3. Add salt to taste.
4. Ready to serve.
This recipe is taken from Southeast Asia's Best Recipes, published by Tuttle Publishing and is available at all leading bookstores.
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