Tom Kha Pak: 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
Creamed Kale - this is so yummy! The first time I used both kale and chard, and this time I had 2 different kinds of kale. Delicious both times! I cooked up some bacon and onions in the pan first, then added half the butter before adding the kale, cream, and nutmeg. Make sure you season it well, enough salt REALLY makes a difference!
Detox cooking class in Kamalaya. Delicious Carrot & Shitake soup and Stirred Glass Noodle with vegetable and sesame seeds. Made by me:-) Carrot & Shitake soup: Ingredients: Carrot-150g Shitake: 50g Pumpkin seed milk: 100ml Vegetable stock: 250 ml Cayenne pepper: 1g Shallot: 10g Virgin coconut oil:ml I also added a bit of fresh ginger and coriander — at Kamalaya Koh Samui.
Tom yum soup with coconut milk (tom kha) recipe, Herald on Sunday – You can make this soup with fish or prawns or as a vegetarian option by substituting the chicken stock with fish or vegetable stock. A few softened rice noodles will extend this dish. – foodhub.co.nz
Go Green this Summer with Tart, Juicy Green Tomatoes