Kaeng het lom goes well with acacia insuvais and betel leaves. This recipe also uses galangal and lemongrass for a more aromatic flavor. (Sirawit Chamrat, personal communication, June 14, 2007)
1. Pound together chili paste ingredients until pulverized.
2. Stir fry chili paste on low fire to release the aroma. Add water.
3. Bring to a boil and add mushrooms. Simmer until mushrooms are tender
4. Add acacia insuvais and betel leaves. Cook 2-3 minutes. Remove from heat.