1 Portion
Ingredients
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
Method
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.
