February 21 2016, Sunday Lunch WHAT: 4 cups of water of veg. broth 2.5/3 tbsp Instant Tom Yum soup paste (less if you want less spicy) 0.5 to 0.75 cup coconut milk (or as much as you would like based on thickness and taste) 0.5 tbsp palm sugar 5/6 fresh/frozen kafir lime leaves - split and remove stem from center 5/6 fresh/frozen slices galangal 1 fresh/frozen lemon grass - big pieces of fat white part 1-2 whole fresh/frozen red thai chili (optional ) soy sauce - As needed Sliced mixed vegetables as available: carrots, mushrooms, bamboo shoots, water chestnnuts Baked or fresh tofu and/or vegan thai link sliced Cilantro for garnish juice of 1 lemon HOW: In a pan add few tbsp of thick part of coconut milk and add tom kha paste in it and saute until fragrant and thick Add rest of the milk, water/broth, sugar and all vegetables, tofu, soy sauce and boil Simmer for few minutes Add cilantro and lemon at the end Enjoy!
Cooking Experiments at Home By Sheel Desai | Ruchir Dave