3-5 dried red chilis, depending on desired spice level
4-6 dried birds eye chilis, depending on desired spice level
1 tsp salt
1 1/4 stalks lemongrass, sliced
2 large cilantro roots or 4 stems
1 tsp fresh turmeric, ~3 slices
1/2 small head garlic or roughly 7 small-medium cloves, peeled
2 shallots, peeled
250 grams (1/2 lb) pork meat + 75 grams (1/10 lb) pork fat OR 325 grams (3/4 lb) of 20-25% fat ground pork
4 kaffir lime leaves, thinly sliced
1 small bunch of dill, chopped
2 green onions, sliced
6-8 sprigs cilantro, roughly chopped
1 Tbsp water
1/2 Tbsp dark soy sauce
1 pinch sugar

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Tom Yum Goong


2 1/2 cups shrimp stock (best), canned chicken stock, or water
10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off, devein if you like)
3 1/2 tablespoons lime juice
6 bird’s eyes chilies (pounded)
3 (big) slices galangal
6 kaffir lime leaves (bruised)
2 tablespoons nam prik pao (Thai roasted chili paste)
2 tablespoons oil of nam prik pao
3 teaspoons fish sauce
1 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
6 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms

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