Probably the most famous of all Thai dishes and definitely most popular and widely loved in Thailand. Sour flavour (thanks to galangal, lemongrass and lime juice) delicately sweetened by a coconut milk. I haven’t found a flavour like this in any of the Western dishes. Surprisingly zingy, but how satisfying! Authentic Thai recipe, tried in Bangkok.
serves 1-2 portions
- 1/2 cup medium sized prawns, peeled and devined
- 1 straw mushroom or any other mushroom, cut into quarters
- 1 lemongrass, cut into pieces
- 3 kaffir lime leaves, torn in half
- 10 slices galangal ginger
- 1/2 tbsp fish sauce (vegetarians: soy sauce)
- 1/4 tbsp lime or lemon juice
- 1 cup water or chicken stock
- 1/2 tomato, cut into quarters
- 1 tbsp fresh corriander leaves, chopped
- 1 tbsp green onions, chopped
- 1/2 tbsp Thai chilli paste (nam prik pow, roasted Thai chilli paste)
- 2 tbsp coconut milk
- 3 bird’s eye chillies
HOW TO MAKE?
- Put lemongrass, galangal ginger, kaffir lime leaves, mushrooms, chillies and tomato into water and bring to a boil.
- Cook until all the ingredients are tender.
- Add the prawns and cook until soft.
- Add coconut milk, lime juice, fish sauce and Thai chillies paste. Bring to a boil.
- Serve hot, garnish with fresh corriander leaves and green onions/green peppers.