1 pound frog meat -- *see note
3 Tablespoons Oil
5 cups chicken or pork broth
3 tbs. Fish Sauce -- up to 4 tbs
1 tb date palm sugar -- up to 2 tbs
1/4 cup pea eggplants -- (or 6 Thai round eggplants
sliced in half)
1/2 cup bamboo shoots -- thinly sliced
3 large Kaffir Lime leaves -- torn into small pieces
2 Tbs. Krachai -- (rhizome)
3 wax peppers -- or Jalapenos finely slivered
1 medium Green Tomato firm cut into small wedges
1/2 cup baby corn
1/2 cup Thai Basil Leaves

Paste ingredients:
8 dried red peppers -- (Thai Japanese hot ones)
1 tsp. white peppercorns -- ground
1 tsp. coriander seeds -- roasted and ground
6 fresh Thai chilies -- up to 8 chopped
1 tsp. Thai galanga -- finely chopped
1 stalk Lemon Grass -- thinly sliced then chopped
1 tsp. Kaffir Lime Peel -- finely chopped
1 Tablespoon Krachai Root -- finely chopped
1 Head garlic -- (small head) chopped (HEAD not clove)
1 tsp. Kapi -- roasted (I put in tin foil packet and
put into toaster oven)
1/2 tsp. salt


Place prepared paste ingredients into mortar using pestle pound like
crazy and make paste. This will take some time and muscle. I always
have my husband do this part. Takes out any aggression!

Heat oil in medium pot and fry the paste until flavors and aromas are
released. Add broth and bring to a boil. Season with fish sauce and
sugar, and add the pea or Thai eggplants, Kaffir lime leaves, cut
Grachai, bamboo shoots, and frog (or other meat you are using). Cook a minute
or two and add the green tomatoes, baby corn, slivered peppers and
basil. Cook a few more minutes or until frog has been cooked through.

Serve with steamed Jasmine Rice

NOTES : Frog (legs are preferred by some but you can use the whole
edible part). Now if you really don't want to use frog I guess you could
use alligator, firm fish fillets, or any kind of fowl.