Thai lemongrass salad, also known as Yum Takrai, is a tasty mix of fresh herbs, tangy lime juice, and spicy chili peppers. This dish shows off the wonderful combination of flavors that Thai food is famous for.
Try these refreshing Thai salads that you'll love as well. Miang Kham, Nam Sod- Thai pork salad, Thai Mango Salad, Spicy Cucumber Salad, Thai Seafood Salad, Thai green papaya Salad (Som Tam), Thai Beef Salad (Yum Nua).
Learn more about lemongrass, a popular Thai herb, and its use in Thai cuisine and Southeast Asia. It's a great ingredient for cooking and making drinks!
Jump to:
- What is Thai Lemongrass Salad, Yum Takrai?
- Why You’ll Love This Thai Recipe
- Ingredients for Thai Lemongrass Salad, Yum Takrai
- Importan Ingredient Notes
- How to Make Thai Lemongrass Salad, Yum Takrai
- How to Serve
- Tips and Tricks for the Perfect Yum Takrai
- Variations & Substitutes
- Storage
- Other Thai Recipes from Simply Suwanee
- Frequently Asked Questions
- Thai Lemongrass Salad (Yum Takrai)
Whenever I come across this salad, I can’t help but view it as a vibrant, delicious platter of Thai-inspired herbal goodness. It feels like I’m indulging in a tasty remedy packed with all sorts of health benefits! This Thai recipe is truly a delightful way to nourish my body.
What is Thai Lemongrass Salad, Yum Takrai?
Yum Takrai, known as Thai lemongrass salad, is a refreshing and spicy salad featuring fresh lemongrass as the star ingredient. This salad is a local favorite in Thai restaurants, loved for its crunchy texture and herbaceous flavors.
Thinly sliced lemongrass mingles with ingredients like fish sauce, lime juice, and fresh herbs to create a dish that's both aromatic and invigorating.
It's the perfect example of how simple ingredients can come together to create something truly extraordinary.
Yum Takrai has similar flavors to Miang Kham, as the ingredients are almost identical, but this salad is more juicy and is not eaten as a wrap. Of course, the flavors lean heavily on the lemongrass.
Why You’ll Love This Thai Recipe
- If you love Thai food or are just starting to explore it, this salad is a flavor explosion for your taste buds. The bright flavors come together beautifully, creating a refreshing and zesty experience with every bite.
- The lemongrass adds a unique and fragrant touch, while the lime juice gives it a nice tang. And if you like a bit of spice, the chili peppers bring just the right amount of heat!
- Yum Takrai is perfect as a light meal or a side dish to share with friends. It's colorful, fresh, and full of flavor, making it a great choice for any occasion. Whether you’re enjoying it on a sunny day or at a cozy dinner, Yum Takrai will make you want more.
Ingredients for Thai Lemongrass Salad, Yum Takrai
- Fresh shrimp(or your choice of protein, but shrimp shines here!)
- Fresh lemongrass, finely sliced
- Shallot, thinly sliced for a sweet crunch
- Galangal, chopped finely (ginger works too!)
- Kaffir lime leaves, very thinly sliced
- Fresh Thai chili pepper, finely chopped (adjust for your spice preference)
- Water or shrimp stock
- Fresh mint leaves, plus some for garnish
- Fish sauce (I recommend the squid brand for a balanced flavor)
- Fresh lime juice (essential for that tangy dressing!)
- Sugar (white, brown, or palm sugar works)
- Roasted peanuts (for a delightful crunch!)
Optional: 2 tablespoons dried shrimp, Thai chili flakes, and wild pepper leaves (betel leaf) to scoop up all the goodness!
Importan Ingredient Notes
Here are a few important tips regarding some Thai ingredients for this recipe:
- Lime. Traditionally, this dish also incorporates the peel and the whole flesh of the lime (not squeezed for juice). In Thailand, I've often enjoyed it this way. However, the zest can be quite a surprise for those not used to the intense flavors! If you’re new to lime rind or zest, consider peeling or chopping it into tiny pieces while including the juicy, tangy flesh. See the image below for how to slice the lime.
- Lime Selection. In Thailand, limes are typically smaller and sweeter than those found in the U.S. If you can find key limes, they make a fantastic substitute and will enhance the flavors beautifully.
- Lemongrass. Since this is a lemongrass salad, you'll want to use a good amount of it! The flavor can be quite bold, especially if it's your first time trying it. To make it more palatable, slice the lemongrass as finely as you can.
- Add-Ins. If you're a fan of dried shrimp, feel free to toss some into your salad! On my last trip to Thailand, I had a fabulous lemongrass salad topped with dried squid, which paired wonderfully with the vibrant herbs. I opted for fresh shrimp for this recipe to add protein and texture.
How to Make Thai Lemongrass Salad, Yum Takrai
1. Cook the shrimp. Bring a pot of water to a boil, and cook the shrimp for 2-3 minutes or until done but not overcooked. Scoop them out, let them cool, and then slice them into small pieces. *Keep the water as mini stock for your salad!*
2. Prepare the lemongrass. Trim the tough lemongrass stalks, removing the tough outer layers. Finely slice the tender inner part.
3. Make the lime dressing. Mix the fish sauce, lime juice, and sugar in a medium bowl until the sugar dissolves—taste and adjust. The salad should have a sweet, salty, and sour sauce.
4. Combine ingredients. Combine the rest of the sliced herbs and peanuts and mix well. Toss the shrimp over the salad and toss well to coat everything evenly. Adjust with more sugar, fish sauce, and lime juice to taste.
5. Garnish and Serve. Top the salad with toasted peanuts, more fresh mint leaves, and dried shrimp (if using). Serve with lime wedges on the side. For spicy food lovers, add more fresh or Thai pepper flakes to add heat. Have an icy cold glass of water nearby for Thai spice in this salad!
How to Serve
- Yum Takrai is best enjoyed fresh and slightly chilled. It pairs wonderfully as a side dish alongside grilled meats, like Gai Yang (Thai grilled chicken), or can shine as a light main course all on its own. For a truly delightful Thai-inspired meal, consider serving it with sticky rice and a refreshing glass of lemongrass tea.
- To balance out the spiciness, offer sticky or jasmine rice on the side.
- For a fun presentation, use betel leaves and banana blossom petals as a base for your salad and let your guests wrap it up themselves!
- You can also enhance your spread with crunchy veggies like leafy lettuce, cabbage, wing beans, and iceberg lettuce. Enjoy!
Tips and Tricks for the Perfect Yum Takrai
- Use Fresh lemongrass. Fresh lemongrass is key to getting the authentic flavor. Slice it very thinly to avoid tough bites.
- Balance the flavors. Adjust the amount of lime juice, fish sauce, and sugar to achieve the perfect balance of salty, sweet, and sour dressing.
- Toast the nuts. Toasted nuts add a wonderful crunch and depth of flavor to the salad.
Variations & Substitutes
- Protein options. Add cooked shrimp, ground pork or chicken, or tofu for a more substantial salad.
- Use cashew nuts if you have peanut allergies.
Storage
Store any leftover salad in an airtight container in the refrigerator for the next 12 hours only. After that, the salad will get soggy, and the flavors will be lost.
Other Thai Recipes from Simply Suwanee
- Vietnamese spring rolls
- Laab Gai, Thai chicken salad
- Lao green bean salad
- Pad Prik king with green beans and red curry.
- Thai red curry paste
- Tom Yum meatballs
Frequently Asked Questions
Thai lemongrass has a unique flavor that's citrusy and slightly floral. It adds a refreshing and aromatic note to dishes.
The spiciness can be adjusted to your preference. Add more or fewer chili peppers based on your heat tolerance.
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Thai Lemongrass Salad (Yum Takrai)
- Total Time: 25
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Thai lemongrass salad, also known as Yum Takrai, is a tasty mix of fresh herbs, tangy lime juice, and spicy chili peppers. This dish shows off the wonderful combination of flavors Thai food is famous for.
Ingredients
- ½ pound shrimp. Chopped into chunky but small pieces. ½-inch pieces are ideal.
- ½ cup or 3 large stalks fresh lemongrass, finely sliced
- ⅓ cup shallot, thinly sliced
- 1 tablespoon galangal, chopped very small. Ginger is fine as a substitute for this recipe.
- 2 large Kaffir lime leaves, very thinly sliced
- 1 small lime. Chopped small with the skin on. or use the meaty flesh only if the peel is too strong
- 1-10 fresh Thai chili pepper, finely chopped. Use as needed for preferred spice level.
- ⅓ cup water or stock from the cooked shrimp
- ¼ cup fresh mint leaves and some for garnish
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons sugar. White, brown, or palm sugar are fine.
- ½ cup roasted peanuts
- Optional: 2 tablespoons dried shrimp, finely chopped. Use wild pepper leaves (betel leaf) as a base to help scoop up all the ingredients for your bites!
Instructions
1. Cook the shrimp. Bring a pot of water to a boil, and cook the shrimp for 2-3 minutes or until done but not overcooked. Scoop them out, let them cool, and then slice them.
2. Prepare the lemongrass. Trim the tough lemongrass stalks, removing the tough outer layers. Finely slice the tender inner part.
3. Make the lime dressing. Mix the fish sauce, lime juice, and sugar in a medium bowl until the sugar dissolves—taste and adjust. The salad should have a sweet, salty, and sour sauce.
4. Combine ingredients. Combine the rest of the sliced herbs and peanuts and mix well. Toss the shrimp over the salad and toss well to coat everything evenly. Adjust with more sugar, fish sauce, and lime juice to taste.
5. Garnish and Serve. Top the salad with toasted peanuts, more fresh mint leaves, and dried shrimp (if using). Serve with lime wedges on the side. For spicy food lovers, add more fresh or Thai pepper flakes to add heat. Have an icy cold glass of water nearby for Thai spice in this salad!
Notes
- Lime. Traditionally, this dish also incorporates the peel and the whole flesh of the lime (not squeezed for juice). In Thailand, I've often enjoyed it this way. However, the zest can be quite a surprise for those not used to the intense flavors! If you’re new to lime rind or zest, consider peeling or chopping it into tiny pieces while including the juicy, tangy flesh.
- Lime Selection. In Thailand, limes are typically smaller and sweeter than those found in the U.S. If you can find key limes, they make a fantastic substitute and will enhance the flavors beautifully.
- Lemongrass. Since this is a lemongrass salad, you'll want to use a good amount of it! The flavor can be quite bold, especially if it's your first time trying. To make it more palatable, slice the lemongrass as finely as you can.
- Add-Ins. If you're a fan of dried shrimp, feel free to toss some into your salad! On my last trip to Thailand, I had a fabulous lemongrass salad topped with dried squid, which paired wonderfully with the vibrant herbs. I opted for fresh shrimp for this recipe to add more protein and texture.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: boiling
- Cuisine: Thai
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