Tum yum vegetables

Ingredients :
2 cup mixed chopped (carrot, mushroom, baby corn, cauliflower)
1 tomato cut into big pieces
1 onion cut into big pieces
4 slices of kha (galangal)
3 makrut (kafir lime leaves) torn into pieces
1 lemon grass cut and pound lightly
2 chili sliced
Juice of 1 lemon
Dash of salt
Few culantro or holy basil leaves

Method:
Boil 4 cups of water. Add the kha, makrut and lemon grass. After a couple
of minutes add the vegetables, onion, tomato and salt.
Boil for few minutes till vegetables are done ( not too soft).
Close flame. Add lemon juice, chili and culantro.

Kaeng pa phak ( vegetable jungle curry)

Ingredients :
2 cups chopped vegetables (baby corn, mushroom, pumpkin)
2 makhuea pro ( Thai eggplant) each cut into four parts
2 sprigs fresh peppercorn- each sprig broken into 3
2 krachai (finger root) shredded
1 cup holy basil leaves
½ tsp Phrik Kaeng pa (curry paste which can be bought)
½ tsp salt

Method:
In a pan, add a bit of water and add the Phrik Kaeng and mix well.
Add 3 cups of water, salt and all the vegetables except the basil leaves.
Cook for about 5 minutes till the vegetables soften.
Close the flame and add the basil leaves.
 Kaeng liang (spicy vegetable soup)

Ingredients :
2 cup chopped vegetable ( baby corn, mushroom, pumpkin, luffa)
½ cup bai menglak (lemon basil) separate the leaves
½ tsp salt
Pound together
½ red onion minced
½ krachai (finger root)
1 Phrik khi nu (Thai bird chili)
5 pepper corns

Method :
Boil 3 cups of water. Add the pounded mixture.
Then add the vegetables and salt and cook till soft.
Close the flame and add the lemon basil leaves.
If it's not salty enough can add some seu khao (soy sauce) .

Kaeng chuet tofu with bean sprouts

Ingredients :
1 tube tofu cut into slices (flat discs)
1 cup bean sprouts
1 green onion
3 sprigs Khuen Chai (Thai celery leaves)
2 tbsp seu khao (soy sauce)
½ tsp Phrik pon (dry crushed chilies)

Method:
Cut the green onion and Khuen Chai into 1 inch pieces.
Boil 3 cups of water and add the soy sauce.
Then add the tofu and the bean sprouts.
After a couple of minutes add the green onion and Khuen Chai.
After a minute close the flame and add the dry chilies.

● the bean sprouts can be replaced with mushrooms.

 Steamed tofu with lime

Ingredients:
1 tube tofu cut into slices.
Mix together
2 Phrik khi nu (Thai bird chili) minced
3 cloves garlic minced
3 sprig khuen chai (Thai celery) cut into pieces
2 tbsp lemon juice
2 tbsp seu khao

Method:
Steam the tofu for 3 minutes. Then throw the water of the tofu out.
Add the mixture and steam again for another minute.

Steamed tofu with soy sauce

Ingredients :
1 tube tofu sliced
Mixture 1
2tbsp young ginger sliced thin
1 yellow chili sliced long
1 green onion sliced long ( don't use the leafy part)
1 sprig Kheun chai (Thai celery) cut lengthwise into 1 inch pieces
Mixture 2
2 tbsp seu khao (soy sauce)
2 tbsp seu dam wan (sweet dark soy sauce)
1 tbsp mushroom sauce
3 tbsp water

Method:
Steam the tofu for 3 minutes. Then throw the water of the tofu out.
Sprinkle mixture 1 on top and then pour mixture 2. Steam again for
another minute.