| | MEAT |
| 1 | sm | Pig's liver |
| 2 | sm | Pig's kidneys |
| 1 | sm | Pork tenderloin |
| 1 | lb | Belly pork or "streaky" bacon, with the rind (skin) on. |
| | SOUP LIQUOR |
| 10 | c | Nam sup (basic soup stock) |
| 4 | tb | Nam pla (fish sauce) |
| 3 | tb | Nam prik pao (chili paste in bean oil) |
| 3 | tb | Red curry paste |
| 6 | | Pieces of lemon grass, 2" long, bruised |
| 2 | tb | Kha (galangal), ground |
| 1 | ts | Kapi (fermented shrimp paste) |
| 1 | ts | Prikthai (black pepper), freshly ground |
| 1 | ts | Palm sugar |
| 1 | ts | Prik pon (powdered red chilis) |
| 1 | tb | Oyster sauce |
| 1 | tb | Dark soy sauce |
| | OTHER INGREDIENTS |
| 3 | tb | Hom daeng (shallots), thinly sliced |
| 1 | tb | Kratiem (garlic), thinly sliced |
| 1 | c | Mint leaves |
| 1 | c | Bai kaprao (holy basil leaves) |
| 2 | c | Chinese cabbage (or lettuce, cabbage or kale) |
| 1/2 | c | Bai chi (corinder/cilantro leaves) |
| 1 | c | Thai eggplants |
| 1 | c | (mixed) mushrooms |
