This is a Thai dish that is hot and sour. It can be a little strong for some, but I find it perfect because the flavors complement each other. You can find it in most Thai restaurants, but since you now have the recipe, you can now try making it at home.
4 cups of water
2 stalks freshÂ lemon grass, ends trimmed and smashed
3 slices freshÂ galangalÂ or ginger root, crushed
3 freshÂ kaffir limeÂ leaves
1 tablespoon tamarind paste
1 tablespoonÂ fish sauce preferred
3/4 lb shrimps
1/2 small white onion, sliced
2 tablespoons roasted chili paste (nam prik pao) or 6 whole chili peppers
1 (16 oz.) canÂ straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges
1 small lime, squeezed
2 sprigs fresh cilantro
In a Pot or Dutch oven over medium heat, boil the water. Add the lemon grass, galangal, tomato, tamarind paste, fresh chili or chili paste and kaffir lime leaves. Lower the heat and cover it. Let it simmer for 10 minutes.
Add the mushrooms and simmer for another 5 minutes. After, place the shrimp and cook it for another 8 minutes or until the shells turn orange. Remove from heat and add the green onions. Flavor it with fish sauce and lime juice or tamarind paste. Adjust the taste by adding more fish sauce or lemon juice/tamarind paste if desired. Serve warm.
Photo Courtesy Of: Lummmy