Vegetarian Thai Drink
Mushroom Coconut soup recipe
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Your favorite vegetarian Thai meals explained

 

Ingredients:

  • 1 cup rice straw mushrooms
  • 1 cup angel mushrooms
  • 2 cups cabbage
  • 1 tomato
  • 3 lemon grass stems cut into 1 cm parts
  • 1/2 cup of galangal slices
  • 4 kaffir lime leaves
  • 1 tbsp. sugar
  • 2 tbsp. salt
  • 3 tbsp. lime juice
  • 2 tbsp. light soy sauce
  • 1 bush chopped coriander
  • 9 bird chilies
  • 6 cups of coconut milk


Preparation:

  • Clean and wash the mushrooms and cut in half.
  • Wash cabbage and tomato and cut into bite sized chunks.
  • Place the coconut milk in a pot over medium heat and bring to a boil, while stirring constantly.
  • Add the galangal, lemon grass, torn kaffir leaves and boil for a minute.
  • Add cabbage, mushrooms and tomato, and use salt, sugar and the chilli to season to taste.
  • Before serving hot, sprinkle with coriander.
  • Add the crisp fried chillies or crushed fresh chilies and sprinkle with chopped spring onion.
  • Serve the Tom Kha Het hot.

 
 

Other recipies we recommend

Po Pia Thod
(vegetable springrolls)
Phak Chuppaen Thod
(fried vegetables)
Som Tam Teang
(Spicy Cucumber Salad)
Tom Yam Hed
(sour and spicy mushroom soup)
Khao Pad
(fried rice with pineapple)
Het Hom Prung Rod
(stir fried Shiitake mushrooms)
Het Hom Rad Sod
(steamed shiitake mushrooms in sauce)
Pad Thua Lan Toa Khao Phot On
(fried snow peas with baby corn)
Phak Guang Tong Pad Hed
(chinese mustard cabbage with mushroom)
Phak Tua Gnog Pak Gaad Dong
(fried bean sprouts with pickles)
Tong-O-Pat Nam Man Hoy
(fried Celery in Oyster sauce)
Ka Lam Ple ton Hed Hom
(steamed cabbage with shiitake musrooms)
Tom Kha Hed
(Mushroom Coconut soup)
Pad Thai / Phat thai
(fried rice noodles)
Goong priao wan
(sweet and sour shrimp)
Pad Krapow to-hu sai het
(Yellow Bean curds in Basil - Chillie sauce)

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