Updated: Apr 23, 2021
A super simple Thai soup that tantalizes the palate. This is a cookbook I use frequently. I may have cooked about 60% of all the recipes in this book. Most are simple, but the flavors and authenticity of each dish is evident. It is also rare to find a completely vegetarian Thai cookbook, most vegetarian books call for fish sauce, or shrimp paste. This book is truly vegetarian, and most recipes are also vegan. For those wanting to start cooking vegetarian Thai food, this is an excellent starter book.
For more recipes from this book click here.
1 can coconut milk, Chakoh brand is the one I like. 2 inches lemon grass, cut into 2 pieces and slightly pounded with a pestle. 1 inch galangal, cut into 2-3 pieces. Available at Asian grocery stores. Can use garlic instead. 2 Kaffir lime leaves, cut in half. 2 -3 teaspoons sugar Vegetable stock, store bought is fine. 1 Thai chile, halved. Available at most stores or Asian store. Can use Serrano chile instead. Salt to taste 1 cauliflower , cut into bite sized pieces. 2 tablespoons fresh cilantro, finely cut. Add all ingredients to a pot and bring to a gentle simmer. Simmer for 20 minutes. Taste and adjust seasoning. Add the cauliflower and cook for 1- 2 minutes, till the cauliflower is barely cooked. Turn off stove. Serve immediately topped with fresh cilantro.