This is what I call comfort food. My girlfriend is from Laos, and she introduced me to this beautiful dish. It’s sweet, sour, and spicy. I can’t get enough of it, so I make it often! I make mine spicy, but you can adjust the heat level to your liking.
- 12 cups water
- 1 – 14 oz pkg. frozen seafood mix
- 12 large head on shrimp
- 1 cube Knorr Caldo De Cameron
- 4 thin slices galangal
- 3 crushed lemon grass stalks, divided
- 1 tsp. salt
- ¼ tsp. ground ginger
- 15 kaffir leaves
- 1 medium yellow onion, divided (chop half, and slice the second half)
- 10 Thai chili peppers, chopped *
- ¼ cup fish sauce
- ¼ cup lime juice
- In a large pot add water and bouillon, bring to a boil.
- Clean the shrimp. Cut a small slice down the shell from the head to the tail. Remove the shell and head and remove the vein from the back. ** Place the shell and the head into the pot of water. Place the shrimp meat in the refrigerator for later use.
- To the pot add the galangal, 2 lemon stalks, kaffir leaves and chopped onion. Turn heat to med-low, and simmer for 10 minutes. Skim the top of the broth as needed to remove impurities. ***
- After the broth has simmered for 10 minutes, you will strain out the galangal, lemon stalks, kaffir leaves and onion from the broth, reserving the liquid.
- Return the broth to the pot on med-high heat and add the remaining lemon stalk, ginger, and salt. Simmer 5 minutes.
- Add the seafood mix, shrimp, Thai chili peppers, fish sauce and lime juice. Simmer until shrimp turn pink, about 5 minutes.
- Remove the lemon stalk and serve.
*Thai chili peppers are very hot. You can always adjust the heat level by using less and use more to heat things up.
**I used kitchen scissors to cut the back of the shrimp, but you can use a knife as well.
One thought on “Tom Yum Po Taek”
This is such a different meal than I am accustomed to. I am going to look up what some of the ingredients are, such as galangal.