| | Oysters; fresh, alive, as many as you like |
| | STOCK |
| 2 | pt | Water |
| 1 | | Blade lemon grass; chopped and crushed |
| 1/2 | oz | Dried bonito fish; flaked (can be found in any Japanese store as katsuobushi) |
| 1 | | Piece (1-inch) galangal; fresh; chopped |
| 2 | | Coriander roots |
| 4 | | Kaffir lime leaves; crushed |
| 1 | lg | Bulb garlic; peel the cloves |
| 3 | tb | Pickled cabbage |
| | CHILE SAUCE |
| 2 | tb | Thai fish sauce |
| 2 | ts | Palm sugar (or demerara if necessary) |
| 4 | tb | Lime juice |
| 6 | | Cloves garlic; chopped |
| 6 | | -(up to) |
| 8 | | Thai chiles; chopped (and de-seeded for non-ch) |
| 2 | tb | Coriander leaves; fresh, chopped |
