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  Healthy Cooking with Kamalaya . Lemon Grass Coconut Stew . Recipes for Healthy Living  
Vegan Tom Kha Pak at organic restaurant Thailand

Healthy Cooking with Kamalaya: Lemon Grass Coconut Stew

Lemon Grass Coconut Stew

1 Portion

Carrot  10 gr
Broccoli  10 gr
Cauliflower  10 gr
Snow Peas  10 gr
Asparagus   10 gr
Coconut milk fresh  30 ml
Pumpkin seed milk  100 ml
Sliced bitter lime leaf  1 gr
Galangal sliced  5gr
Lemongrass sliced  5 gr
Coriander  1 gr
Pepper black  1 gr
Lime juice  5 ml
Shitake whole   10 gr
Shallot  5 gr
Sea salt  1 gr
Vegetable stock  70 ml

Cut the carrot in to 2 cm thick slices, the asparagus in to 5 cm long sticks and the broccoli/cauliflower in rosettes.

Next blanch the vegetables separately in boiling water al’dente and cool down in ice water.

Now bring the coconut milk, pumpkin seed milk and vegetable stock to a simmering point, put all spices in to the tea strainer and add the strainer in to the milk to flavor the liquid.

Reduce the liquid to a lightly thicker consistence on a simmering point and adjust the flavor with the sea salt, pepper and lime juice.

20 seconds before serving add the blanched vegetables, garnish with coriander and serve.