First an introduction. This is one of two very famous dishes in Thailand. It is served at every Thai restaurant and is normally served in a round dish with a kerosene under it to keep it bubbling. It is normally very spicy, I'm talking when they make it non-spicy for me they only put 10 chilies in it. This recipe's amount of certain ingredients is estimated because not only would I have to convert it but Thais don't measure anything, just a handful of this and a pinch of that etc. Also some of the ingredients you may have to find an Asian market to get a hold of...but here it goes.
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| The dish it's served in |
4 Tablespoons of Tom Yum Chili Paste
1 Tablespoon of Fish Sauce
4-7 Fresh Smashed Chilies
2 Stems of Lemongrass cut in half leave the green part out
6 slices of Galanka (if can't find fresh looked for dried)
4 Shallots
2 Keefer Lime Leaves
10-15 Peeled Shrimp (uncooked)
1 Limes juice
A sprinkle of Cilantro and Parsley after dished
Start a pot of bowling water, enough to serve as many people as needed. Then add the 4 Tablespoons of Tom Yum Chili Paste feel free to add more or less to make it as spicy as desired. Add the Shallots in and let it sit and bowl for a few minutes and stir. Add the the galanka and the lemongrass and the chilies and let it boil for a few minutes. Add shrimp and add the fish sauce the Keefer lime leaf and a pinch of salt add the lime juice and bring to a boil. Let boil for a few minutes and then serve. Add cilantro and parsley to eat bowl. Enjoy!
( If you can't find some ingredients even at a Asian Market let me know and I will make a list of things to try to bring back.)
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