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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 241.4
  • Total Fat: 20.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 664.0 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.5 g

View full nutritional breakdown of Restaurant Style Thom Kha with Vegetables calories by ingredient
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Restaurant Style Thom Kha with Vegetables

Submitted by: KRAVMAGAGIRL

Introduction

an authentic, Thai soup with vegetables and coconut milk. Also you can add cooked, shredded chicken instead of the tofu, if you want to. an authentic, Thai soup with vegetables and coconut milk. Also you can add cooked, shredded chicken instead of the tofu, if you want to.
Number of Servings: 6

Ingredients

    3 cups thin vegetable stock
    2 cups coconut milk
    2 cups - mixed vegetables, brocolli, mushrooms, babycorn, chinese cabagge, spring onions etc.
    1/2 cup bean curd (tofu) cut int o small cubes
    1 tbsp sesame oil
    1 tbsp soy sauce
    1 tbsp lemon juice.
    scant 1 tsp honey
    1” stick -lemon grass chopped into rings.
    1 tbsp - reg or green thai curry paste.
    3-4 pieces each kaffir lime leaves,basil leaves and red chillies.
    Salt to taste.
    To garnish - finely chopped corriander leaves.

Directions


Cut cabbage into 2” square pieces,brocolli into florets,baby corn and spring onions into 1” pieces and mushrooms into cubes. Place coconut milk over low heat,stirring constantly,bring to a boil.Add lemon grass,kaffir lime and basil leaves. Add prepared vegetables to this broth along with bean curd,vegetable stock,soy sauce, red chillies,
honey and salt..

Bring to a boil. In a small pan heat oil,fry thai curry paste briefly and add this to the boiling soup. Add lemon juice just before removing from fire. Garnish with coriander and serve.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user PESCETARIAN.






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