Lẩu Thái

A vibrant red, steaming broth balancing tamarind acidity and chili heat. Shrimp turn pink instantly and fresh herbs release their fragrance as soon as they hit the boiling liquid.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 927
• Protein: 61 g
• Carbs: 122 g
• Fat: 18 g

Ingredients

• 300 g Beef sirloin ( very thinly sliced )
• 400 g Shrimp ( whole )
• 300 g Loligo vulgaris ( in rings )
• 3 piece lemongrass ( bruised )
• 1 piece galangal ( sliced )
• 2 tbsp tamarind paste
• 4 tbsp fish sauce
• 0.5 piece Ananas comosus (L.) Merril ( in chunks )
• 2 piece Round tomato ( in wedges )
• 1 tbsp Thai curry paste red
• 400 g Dried rice vermicelli ( rehydrated )
• 200 g enoki mushroom ( ends trimmed )
• 2 piece Bok choy ( halved )
• 2 piece Garlic ( minced )
• 2 piece Shallot ( minced )
• 2 tbsp Peanut oil
• 1 tbsp Brown sugar
• 4 piece kaffir lime leaves ( whole )
• 300 g Water spinach ( washed and cut into sections )

Instructions

1. Aromatic base

   Crush the lemongrass and galangal with the flat of a knife to release the oils. Sauté the minced garlic and shallots in oil until golden and fragrant.

2. Start the broth

   Add the red curry paste, tomato wedges, and pineapple chunks. Pour in 2 liters of water. Once boiling, add the tamarind, fish sauce, and sugar. The broth should be balanced: sour, spicy, and slightly sweet.

3. Prepare the garnish

   Slice the sirloin very thinly against the grain. Clean the shrimp and squid. Arrange harmoniously on large platters with the mushrooms, pak choi, and water spinach (rau muống).

4. Table service

   Place the boiling broth on a burner in the center of the table. Each guest dips their ingredients into the liquid. The meat is ready when it changes color, the shrimp when they are firm and opaque.

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Chef's tips

• To slice the beef thinly, place it in the freezer for 30 minutes before cutting.
• Do not boil the broth too vigorously once ingredients are added, or they will toughen.
• The secret is balance: if too sour, add a pinch of sugar; if too bland, add fish sauce.

Storage

The broth keeps for 2 days in the fridge. Raw ingredients must be consumed immediately.