https://youtu.be/o3i8aDRLJLk
RECIPE:
EQUIPMENT
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Wok or pot
INGREDIENTS
- 2 Cups Mushrooms, cut
- 2 Cups Water
- 6 Slices Galanga ginger, sliced thinly
- 4 Leaves Kaffir lime, center vein removed
- 1 Stalk Lemongrass, smashed
- 1 Tomato, cut into 8 pieces
- 2 Red shallots, smashed
- 1 Coriander root, smashed (if you can find)
- 1 Stalk Coriander, chopped
- 1 Stalk Thai coriander, chopped
- 1-3 Bird’s eye chilis, sliced (to your preference)
SEASONINGS:
- 1/2 Cup Coconut milk
- 1 tsp Salt
- 1 tbsp Soy sauce
- 1/2 tbsp Palm sugar
- 1 tbsp Tamarind paste
- 1 tbsp Vegetarian Thai chili paste
- 1 Lime juice (to taste)
INSTRUCTIONS
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In a pot, add 2 cups of water and bring to a boil. Add chili peppers, lemongrass, kaffir lime leaves, galanga ginger, shallots, coriander root and boil for 2 minutes.
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Add mushrooms and boil for 5 minutes.
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Add vegetarian Thai chili paste.
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Add tomatoes and boil for 2 minutes.
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While boiling, add soy sauce, palm sugar, tamarind paste, and salt.
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Add coconut milk and turn off heat.
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Stir in lime juice (to taste).
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Top with coriander and chili peppers.
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Serve with Thai jasmine rice.
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.