Chicken and Lemongrass Salad (Yum Ta Gai): ยำตะไคร้
Lemongrass is a fragrant herb commonly used in Thai cooking and often grown in home gardens. Originating from regions like India, Indonesia, Myanmar, Sri Lanka, and Thailand, lemongrass is rich in vitamins and minerals such as vitamin A, calcium, phosphorus, and iron.
Bergamot, also known as Kaffir lime, is a small hardwood tree that bears fruit similar to lime but with a rough exterior. Its aromatic qualities make it popular for enhancing the fragrance of dishes. This plant, originating from Laos, Malaysia, and Indonesia, is believed to have health benefits, including relief from coughs and reducing bruising. Kaffir lime leaves are particularly rich in beta carotene, which is thought to help slow the growth of cancer cells.
You will learn how to prepare this refreshing dish, which can be made with tofu, various meats, or seafood—not just chicken. It's an excellent option for a light and healthy snack.
Ingredients (Serves 1-2):
- 200 g marinated chicken breast, pork, or tofu (marinate with salt, pepper, sugar, and soy sauce)
- 2-3 stems of lemongrass
- 1 cucumber
- Fried cashew nuts or other nuts (such as peanuts), to taste
- 1-2 shallots
- 2-3 cloves of garlic
- 1 tbsp kaffir lime leaves (optional; use extra mint if unavailable)
- Spring onion, mint (to taste)
- 3-4 tbsp lime or lemon juice
- 2 tbsp fish sauce
- 2 tbsp sugar or palm sugar
- Black pepper and salt (to taste)
- Thai hot chilies (amount depends on desired spiciness), chopped; for less spice, use a large red pepper
Instructions:
- Marinate the Meat: Clean the chicken or pork and slice it into thin pieces. Marinate with a pinch of salt, pepper, sugar, and soy sauce. Refrigerate for at least an hour (omit sugar if preferred). For tofu or seafood, no marination is needed. Grill the marinated meat until fully cooked, then remove from heat.
- Prepare the Lemongrass and Cucumber: For lemongrass, cut off the tough ends and peel away the green shoots. Wash thoroughly and slice thinly, retaining only the white part of the stem. For the cucumber, peel off the skin and use a peeler to remove strips lengthwise down to the seeds; discard the seeds.
- Chop the Vegetables: Chop all vegetables into bite-sized pieces.
Making the Sauce:
- Prepare the Dressing: In a bowl, mix sugar, fish sauce, and lime juice until the sugar dissolves. The sauce should balance salty, sour, and sweet flavors, with an emphasis on sourness. Adjust to taste. Once satisfied, add garlic, shallots, and chilies to the mixture.
- Combine Ingredients: Add the grilled chicken or tofu along with cucumber and lemongrass to the dressing. Mix well and taste; adjust the flavors as needed for more sweetness, sourness, or saltiness.
- Finish with Fresh Herbs: Stir in spring onions and mint. If desired, add nuts (omit if allergic). Mix everything thoroughly in the bowl.
- Serve: The salad is now ready to serve! It’s often accompanied by fresh vegetables on the side if made spicy.