What does Thai lemongrass taste like?

Thai lemongrass has a unique flavor that's citrusy and slightly floral. It adds a refreshing and aromatic note to dishes.

How spicy is this salad?

The spiciness can be adjusted to your preference. Add more or fewer chili peppers based on your heat tolerance.

Thai Lemongrass Salad (Yum Takrai)

Name: Thai Lemongrass Salad (Yum Takrai)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1/2 pound shrimp. Chopped into chunky but small pieces. 1/2-inch pieces are ideal.; 1/2 cup or 3 large stalks fresh lemongrass, finely sliced; 1/3 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.; 1/3 cup water or stock from the cooked shrimp; 1/4 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.; 1/2 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!

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

Scale

1/2 pound shrimp. Chopped into chunky but small pieces. 1/2-inch pieces are ideal.
1/2 cup or 3 large stalks fresh lemongrass, finely sliced
1/3 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.
1/3 cup water or stock from the cooked shrimp
1/4 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.
1/2 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!

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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