https://youtu.be/2gXwybts_5s
RECIPE:
EQUIPMENT
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Pot or Wok
INGREDIENTS
- 1 Cup Tofu, firm
- 1 Cup Water
- 1 1/2 Cups Coconut milk
- 7 Slices Galanga, thin slices
- 3 Leaves Kaffir lime, center vein removed
- 1 Stalk Lemongrass, smashed
- 1-2 Stalks Coriander, cut
- 1 Coriander root, smashed
- 1/4-1/2 Cup Mushrooms, cut
- 2 Shallots, smashed and cut in half
- 1-2 Bird’s eye chilis, sliced
SEASONINGS:
- 1 Lime juice, to taste
- 1 tsp Salt (or 1 tbsp soy sauce)
- 1 tbsp Palm sugar
INSTRUCTIONS
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In a pot, add water and bring to a boil. Add galanga, lemongrass, coriander root, kaffir lime leaves, and shallots. Return to a boil.
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Add tofu and mushrooms and cook for 3 minutes.
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Add salt and palm sugar. Return to a boil.
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Add coconut milk and chilis. Bring to a boil and cook for 2 minutes. Turn off heat.
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Add lime juice to taste
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Top with coriander and chilis (for decoration).
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Serve with jasmine rice.
ADDITIONAL LEARNING:
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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.