Thai Brunch Spread

Ingredients

Tom Yum Soup

• 1/2 lb shrimp, peeled and deveined
• 2 lemongrass stalks, bruised
• 2 inches galangal, sliced
• 4 kaffir lime leaves
• 2 shallots, sliced
• 1 cup straw mushrooms
• 1 cup cherry tomatoes, halved
• 1 tbsp red chili paste
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 4 cups water

Grilled Beef Skewers

• 1 lb beef sirloin, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp sugar
• 8 bamboo skewers, soaked

Nam Jim Jaew Dipping Sauce

• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp tamarind paste
• 1 tsp chili flakes
• 1 tsp sugar
• 2 scallions, chopped

Thai Omelette

• 4 eggs
• 1 tsp fish sauce
• 2 scallions, chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp vegetable oil

Grilled Prawns

• 1/2 lb large prawns, peeled and deveined
• 1 tbsp vegetable oil
• 1 clove garlic, minced
• 1 fresh chili, chopped
• 4 lime wedges

Instructions

1. Prepare the Tom Yum soup: In a pot, bring 4 cups water to a boil. Add lemongrass, galangal, kaffir lime leaves, and shallots; simmer for 10 minutes.
2. Add shrimp, mushrooms, tomatoes, and chili paste to the pot; cook until shrimp turn pink, about 3-5 minutes. Stir in fish sauce, lime juice, and cilantro; remove from heat.
3. For the grilled beef: Marinate beef slices in fish sauce, soy sauce, garlic, and sugar for 15 minutes. Thread onto skewers and grill over medium-high heat for 2-3 minutes per side until charred.
4. Prepare the nam jim jaew dipping sauce: Mix fish sauce, lime juice, tamarind paste, chili flakes, sugar, and chopped scallions in a small bowl.
5. Make the Thai omelette: Whisk eggs with fish sauce, chopped scallions, and cilantro. Heat oil in a pan over medium heat, pour in eggs, and cook until set and golden, about 3-4 minutes; fold and serve.
6. Grill the prawns: Toss prawns with oil, garlic, and chili; grill for 2 minutes per side until pink and charred.
7. Arrange all components on a platter with lettuce leaves for wrapping the beef, and serve family-style with jasmine rice on the side.

Notes

For a milder version, reduce chili paste and flakes. Serve with sticky rice or jasmine rice to balance the flavors. Leftovers can be stored in the fridge for up to 2 days; reheat soups gently to avoid overcooking seafood.