I made this hours ago, and my lips are still tingling! I am SO happy to have found this recipe. I made a 30 mile round trip to get all the ingredients from the grocers which is attached to our fave Thai restaurant, and all I can say is that is was totally worth the time and effort. I would not recommend making this with substitutions - dried lemon grass, ginger, lime zest, etc are simply nowhere near as good as the real thing. Also, the lemon grass I buy is very thick and woody, so I just strip off the outer layers and cut it in half so that I can easily pick it out when it is done cooking (I cannot imagine actually eating it). Similarly, make sure you pick out the galangal and lime leaves after it's done cooking (sorry if I am stating the obvious, but some people might not know). Oh, and I used canned straw mushrooms because that's what the restaurant uses. Apart from adding a little more fish sauce, and also a shrimp bouillon cube, I made this as written. I can hardly believe it's homemade! Thank you SO much, Michelle!
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I made this hours ago, and my lips are still tingling! I am SO happy to have found this...