Lẩu Thái

🧂Ingredients

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• 1 lb raw shell-on shrimp(Peeled and deveined: the heads and shells make the broth, the shrimp go on the platter.)
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• 8.33 cups water(8 1/3 cups.)
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• 2.5 tsp salt(2 tsp for the stock, the rest to season.)
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• 1.5 oz galangal(Sliced into thick rounds.)
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• 0.5 oz garlic(Peeled cloves.)
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• 1 oz shallots(Peeled.)
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• 4 medium tomatoes(Cut into wedges.)
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• 2 whole mild red chilies(Seeded and cut into short pieces.)
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• 5 stalks lemongrass(White and light green parts, bruised.)
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• 8 leaves makrut lime leaves(8 to 10, roughly torn.)
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• 3 tbsp tamarind paste(To taste.)
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• 3 tbsp sugar(To taste.)
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• 2 tsp fish sauce(To taste.)
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• 10.5 oz salmon fillet(Thinly sliced.)
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• 1 lb beef(Thinly sliced.)
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• 12 oz tofu(Silken or firm, sliced or cubed.)
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• 1.5 lbs mixed vegetables(Such as napa cabbage, garland chrysanthemum, water spinach and bean sprouts.)
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• 8 oz enoki mushrooms
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📝Instructions

Highlighted techniques open a deep-dive. Time phrases include a built-in timer.

1. 1

   Make the stock. Heat enough cooking oil to coat a pot over medium heat and brown the shrimp heads and shells until fragrant. Add the water and 2 teaspoons of salt, bring to a boil, then cover and simmer gently for 45 to 60 minutes 60 minutes. Prepare everything else meanwhile.

2. 2

   Pound the galangal, garlic and shallots roughly in a mortar.

3. 3

   About 10 to 15 minutes 15 minutes before the stock is ready, heat a little oil in a second pot over medium heat and cook the tomato wedges (keep a few back for the table) with the chilies for about 5 minutes 5 minutes, until soft.

4. 4

   Add the galangal, lemongrass and lime leaves (keep a little of each for the table) with the garlic and shallots, and cook for about 5 minutes 5 minutes until soft and very fragrant.

5. 5

   Discard the shrimp heads and shells and pour the stock into the aromatics. Bring to a simmer and season with the tamarind, sugar, fish sauce and remaining salt. Cover and simmer for about 20 minutes 20 minutes (up to 30), taste and adjust, then strain out the solids.

6. 6

   At the table, pour the broth into a hot pot on a portable burner with the reserved tomato and aromatics and bring it to a simmer. Set out the shrimp, salmon, beef, tofu, vegetables, mushrooms and cooked rice vermicelli for everyone to cook in the broth, with separate chopsticks for raw food. As the broth reduces and grows saltier, top it up with stock or water; finish by warming the noodles in the broth.