This classic Thai salad is so full of flavours you may call it a signature dish of the Thai cuisine. I just love it!

You may buy soy meat of any kind and size in organic supermarkets or even many of the ordinary supermarkets today.

Soak half a cup of soy meat in some hot water according to its package for 10 minutes until it's soft and the water is soaked up.

While the soy meat is soaking, prepare the rest of the salad. If you like some rice with your salad, then prepare the rice in time to be ready with your salad.

The base flavours of this Thai salad are fresh mint and coriander aka Chinese parsley.

Get rid of the stems and cut it fine. In the end you should have a handful of each herb.

Cut one red onion into fine dices.

Cut one stem of lemongrass into fine rings.

Cut two or more (to taste) cloves of garlic into fine dices.

You also may add galagal - some kind of Thai ginger. Take a piece of 3 or 4 cm and handle it like the garlic.

Save the be(a)st for last: the chilis!

One word of hottest truth for you is said here: The traditional Thai recipe wants 20 hot bird's eye chilis in this salad - nothing more, nothing less. There WAS a Thai restaurant in the Ninties in Berlin that insisted to cook ALL their Thai dishes according to the traditional recipes. Of course the minced beef salad was on their menu, too. The waiters knew no mercy when guest were asking for less chillis. It always was all or nothing. 

For this portion I just took two chilis chopped into fine rings.

Now the soy meat must be done with soaking. Pour out the rest of the water still in the bowl for we can start the mixing of all components of the salad now.

One half of the sauce for the salad is the juice of two fresh limes. The other half are 2 to 3 table spoons of soy sauce.

Let's mix all ingrediants and add the sauce.

At last add one table spoon of brown sugar. I added some xylit. Now mix everything well.

Put the covered bowl at least for a few hours into the fridge. Overnight is just better. All these awesome flavours shall mix well and soak the entire Thai salad well.

Next day the salad will be done at its best. Now you just have to decide how to eat it. This bowl alone is enough for two to three portions.

Traditionally this Thai salad is served with rice. The rice also helps you to get along better with the hot chilis in your mouth. This makes a great lunch or dinner for you and one or two other friends.

I garnished the salad with some fresh Thai basil leaves and some fresh green peppercorns. Enjoy breathing the fire!

Share & like, if you have survived it. Thanks!

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