INGREDIENTS
4
stalks lemongrass
4
kaffir lime leaves , torn in 4
4 cups
low-sodium vegetable broth
2 tsp
sea salt , to taste
1 tbsp
canola oil , use a neutral oil like peanut oil
3 cloves
garlic , finely minced
1
shallot , thinly sliced
2 tbsp
Tom-Yum paste
2
stalks bạc hà , see tips
2
whole fresh pineapples
3 tbsp
tamarind powder
3 tbsp
brown sugar , if necessary
2
roma tomatoes , chopped
2 cups
bean sprouts
2 cups
okra pods (optional) , sliced in thirds
1
bunch enoki mushrooms
2
dozen straw mushrooms , quartered
15 oz
snapper fish fillets
2
red Thai bird chili , cut in thirds
2 tsp
black peppercorns
1/4 cup
ngò gai , see tips
1/4 cup
ngò om , see tips