Restaurant Style Thom Kha with Vegetables
- Number of Servings: 6
Ingredients
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.
3 cups thin vegetable stock2 cups coconut milk2 cups - mixed vegetables, brocolli, mushrooms, babycorn, chinese cabagge, spring onions etc.1/2 cup bean curd (tofu) cut int o small cubes1 tbsp sesame oil 1 tbsp soy sauce1 tbsp lemon juice.scant 1 tsp honey1” 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.
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.
Nutritional Info 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
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