Thai Lemongrass Salad (Yum Takrai)
Thai lemongrass salad, also known as Yum Takrai, is a tasty mix of fresh herbs, tangy lime juice, and spicy chili peppers. This dish shows off the wonderful combination of flavors Thai food is famous for.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/2 lb shrimp. Chopped into chunky but small pieces. 1/2-inch pieces are ideal.
- 1/2 cup or 3 large stalks fresh lemongrass, finely sliced
- 1/3 cup shallot, thinly sliced
- 1 tbsp galangal, chopped very small. Ginger is fine as a substitute for this recipe.
- 2 large Kaffir lime leaves, very thinly sliced
- 1 small lime. Chopped small with the skin on. or use the meaty flesh only if the peel is too strong
- 1-10 fresh Thai chili pepper, finely chopped. Use as needed for preferred spice level.
- 1/3 cup water or stock from the cooked shrimp
- 1/4 cup fresh mint leaves and some for garnish
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 2 tbsp sugar. White, brown, or palm sugar are fine.
- 1/2 cup roasted peanuts
- Optional: 2 tablespoons dried shrimp, finely chopped. Use wild pepper leaves (betel leaf) as a base to help scoop up all the ingredients for your bites!
Instructions
- 1
Bring a pot of water to a boil, and cook the shrimp for 2-3 minutes or until done but not overcooked. Scoop them out, let them cool, and then slice them.
- 2
Trim the tough lemongrass stalks, removing the tough outer layers. Finely slice the tender inner part.
- 3
Mix the fish sauce, lime juice, and sugar in a medium bowl until the sugar dissolves—taste and adjust. The salad should have a sweet, salty, and sour sauce.
- 4
Combine the rest of the sliced herbs and peanuts and mix well. Toss the shrimp over the salad and toss well to coat everything evenly. Adjust with more sugar, fish sauce, and lime juice to taste.
- 5
. Top the salad with toasted peanuts, more fresh mint leaves, and dried shrimp (if using). Serve with lime wedges on the side. For spicy food lovers, add more fresh or Thai pepper flakes to add heat. Have an icy cold glass of water nearby for Thai spice in this salad!