1 Portion
Ingredients
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
Method
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.
