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Kaffir Lime and Leaves Cabbage

Coconut Vegetable Soup
(Tom Kha Phak)

Cauliflower Galangal

Vegetables simmered in coconut milk and flavored with Thai herbs and spices.


Thai Recipes

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Serves: 4 
Cooking time (approx.):  minutes

1  cup(s) sliced cabbage (pak khad kow)
1  cup(s) sliced carrots
1  cup(s) sliced cauliflower
2  cups(s) coconut milk
4  tablespoon(s) straw mushrooms (hed fang) quartered
4  tablespoons galangal (kha) root sliced
2  teaspoon(s) lemon grass (takhrai) chopped
4  fresh red chillies (prik khi nu daeng) chopped
2  kaffir lime leaves (bai ma krut) chopped
2  tablespoon(s) fish sauce (nam pla)
4  tablespoons lemon (manao) juice
1  teaspoon(s) chilli oil
1  tablespoon(s) coriander leaves (pak chi)
salt to taste

  1. Pour the coconut milk in a hot pan and add all other ingredients except chilli oil and coriander leaves.
  2. Bring to a boil and cook on medium level for about 8  minutes or till the vegetables are tender.
    Serve hot topped with chilli oil and coriander leaves.

 
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