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  • Ricard 400 g
  • Eau 500 ml
  • Graisse de coco 2 cans (13.5 oz)
  • Salt, as needed

  • Gingembre, émincé 16 g
  • Lemongrass, fine diced 16 g
  • Bird’s eye chili 1 ea
  • Ail, émincé 12 g
  • Shallots, fine diced 10 g
  • Kefir Lime Leaves, roughly ripped 3 each

  • Cilantro, as needed
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