Ingredients
Equipment
Method
- Assemble all ingredients.
- Wash all the vegetables, peel the shallot, cut lemongrass and galangal into big chunks, and cut the chili in half.
- Chop coriander, remove the hard part of kaffir lime leaves.
- Cut the mushrooms into bite size.
- Fry dried chili in low heat until it gets darker color, do not cook it too long because it will burn very quick. Set aside for cooling.
- Add water and heat up the pot on medium heat. When it started to boil add tamarind juice, lemongrass, galangal, shallot, fried chili, and pink salt.
- Keep cooking on medium heat until the water boils again. Add tomato and mushrooms and cook until the mushrooms are cooked.
- When it starts to boiling again add coconut milk and Thai chili paste.
- Season with coconut palm sugar, soy sauce, and lime juice. Adjust to your flavor balance.
- Turn off the heat.
- Ladle into a bowl and garnish with coriander, fresh chili, and kaffir lime leaves.
