I could eat that every day. REC: Tom Yam
1 kg. fresh mushrooms
2 lemon grass stalks
5 kaffir lime leaves
2 coriander plants, roots removed
1-2 dried chillies
10 hot chillies
3-4 lemons
1/2 kg. grated coconut
2-3 T. nam pla (fish sauce)
If mushrooms are large, cut in half or thirds
Wash lemon grass, slice and crush. Teak lime leaves
Wash coriander & chop coarsely.
Mix 2 c. water with coconut, then squeeze out 3. c. coconut milk and heat. When boiling, add lemon grass, karrifr lime leaves, and mushtrooms, and season with nam pla. When mushrooms are cooked, remove pot from heat and add lemon juice, and both chillies. Sprinkle with coriander.
Me....I prefer the canned Chinese straw mushrooms in this and of course, nowhere near the number of chillies. In fact, I normally use canned coconut milk, but this is a very authentic recipe.
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Published by Thai Home Economists in Thailand