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

Healthy Cooking with Kamalaya: Tom Kha Pak

1 Portion

Coconut milk  300 ml
Carrot  15 gr
Broccoli  15 gr
Cauliflower  15 gr
Snow Peas  15 gr
Asparagus green   15 gr
Galangal  5 gr
Kaffir lime leaf  2 gr
Lemon grass  5 gr
Cherry tomatoes  15 gr
Straw Mushroom   50 gr
Fish sauce   10 ml
Lime juice   10 ml
Coriander leaf for garnish   1 gr
Chili oil  1 gr

First blanch all the vegetables in boiling water al’ dente and cool it off in ice water to keep the color and texture.

Heat up the sauce pan with the coconut mix until it’s lightly simmering.

Add the spices, fish sauce and palm sugar and adjust the taste.

Next put the tomato, straw mushroom and vegetable in to the soup.

Cook for another minute (don’t overcook, it would overcook the vegetable).

Serve in a small bowl and garnish with the chili oil.

Serve in a small bowl, garnish with coriander leaf & chili oil.