3small red Thai chilies (or 4 jalapeño chilies), seeded and chopped, or fewer to taste
3clovesgarlic, chopped
2shallots, chopped
¼inchslice galangal or ginger root
4kaffir lime leaves, cut into very thin shreds
6incheslemon grass, finely sliced
3tbsptamarind paste, dissolved in 1/2 cup hot water, strained (or substitute juice of 2 limes)
¼cupThai fish sauce, or more to taste
10grindswhite pepper
Cayenne pepper, if needed
1scallion, finely chopped, both green and white parts
¼cupfinely chopped cilantro
½cupcoconut milk (optional)
Instructions
In a 4-quart pot, simmer the broth with the chili peppers, garlic, shallots, galangal, lime leaves and lemon grass for 10 minutes.
Stir in the remaining ingredients and simmer for 2 minutes more.
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