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4 to 6
servings as part of a multi-dish mealMedium
By Robert Danhi
Published 2008
Aromas of lemongrass, kaffir lime leaves and galangal waft through the dining arena where this lightly sweet, spicy, brothy treasure is served. On my last journey to the small city of Lumnaria in the Lopburi province of Thailand, the family of one of my former students, Fah Vorarittinapap, showed me how rural Thais add a natural layer of sourness with chopped young tamarind leaves. Alas, we don’t grow tamarind in the West, so we use fresh lime juice.
If you can’t find head-on shrimp