---------- Recipe via Meal-Master (tm) v8.04
  
       Title: NAM PHRIK KAENG SOM (SOUR SOUP CURRY PASTE) E
  Categories: Thai, Soups, Curry
       Yield: 1 servings
  
       7 ea Dried chilies
       3 tb Chopped shallots
       1 tb Chopped garlic
       2 tb Chopped krachai
       1 tb Shrimp paste
       1 ts Salt
  
   Soak dried chilies in hot water for 15 minutes and
   deseed.  Into a blender, put all ingredients except
   the shrimp paste and blend until mixed well.  Then,
   add the shrimp paste and blend once more to obtain
   about 1/2 cup of a fine-textured paste. This can be
   stored in a glass jar in the refrigerator for 3-4
   months. (Note:  Krachai is related to ginger and
   galangal, and usually used in fish dishes.)
   Recipe from:  The Elegant Taste of Thailand, by
   Sisamon Kongpan & Pinyo Srisawat.
  
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