Vegetables, spices, coconut milk....all add great flavors and interest to an Asian dinner party. Serve in small bowls before the meal.
ต้มข่ามะพร้าวอ่อน (Thai)
/T̂mk̄h̀ā maphr̂āw x̀xn/
Serves 8
1 Tbs. (15 ml) olive oil
about a cup (115 g) shiitake mushrooms, cut into 1/2-inch (12 mm) pieces
2 stalks of lemon grass (3 Tbs./45 g) trimmed to bottom 6 inches (15 mm), minced
2 Tbs. (30 g) minced ginger or 2 tsp. (10 g) powder ginger
1 minced organic garlic clove
4 tsp. (20 ml) Thai red curry paste, less or more to taste
6 cups (1440 ml) organic vegetable broth
3 Tbs. (45 ml) fish sauce or homemade vegan*
1 Tbs. (15 g) organic sugar
2 (14-ounce/415 ml) cans organic coconut milk
14 ounces (400 g) extra-firm organic tofu, cut into bite-sized pieces
3/4 cups (170 g) organic snow peas, cut into bite-size pieces
3 Tbs. (45 ml) organic lime juice
lime wedges
3 organic scallions, green parts only, sliced thinly
cilantro or parsley
- หนึ่ง /nùeng/ 1. Heat the oil in a Dutch oven over medium heat.
- สอง /sŏng/ 2. Add mushrooms, lemon grass, ginger and garlic, cook, stir about 30 seconds.
- สาม /săm/ 3. Whisk 1/2 cup (120 ml) both to the pot.
- สี่ /sì/ 4. Stir in remaining broth, fish sauce, and sugar. Bring to a boil.
- ห้า /hâ/ 5. Reduce to low and simmer, partially covered, for 20 minutes.
- หก /hòk/ 6. Sit in the coconut milk, tofu, snow peas, and lime juice.
- เจ็ด /chèt/ 7. Simmer about 5 minutes, until snow peas are tender.
- แปด /pàet/ 8. Serve with cilantro/parsley, scallions, and lime wedges
อร่อย
/Aroi/
"Delicious"
*homemade vegan fish sauce
makes 1 1/4 cups (300 ml)
(Save the rest for other dishes.)
3 cups (720 ml) water
2 Tbs. (30 g) or less salt
1/4 cup (30 g) dried sliced shiitake mushrooms
1. Simmer all ingredients over medium heat until it reduced to half, 20-30 minutes.
2. Stain and let cool.
3. It can be refrigerated for up to 2 months.
