A vegan replacement for Thai fish sauce that can be used in vegetarian versions of Thai curries, soups, Pad Thai, and other traditional dishes.
|Add the seaweed and water to a pot. Bring to a boil, then reduce to heat to low, and simmer for 20 minutes.|
|Add the rest of the ingredients and simmer for another 30 minutes.|
|Remove from the heat and cool. Strain and use immediately or store in the refrigerator for up to two weeks.|
source: Nadja Dee Witherbee
Yield: 2 cups