It’s all about the kaffir lime leaves
Jaden said:
It’s all about the kaffir lime leaves
As soon as I took them out of the bag, I knew they had to be a key part of the dish. The smell is just unmistakable—reminds me of Thai food straight away.
Oops, messed up the formatting! I don’t know how to do it right
Marlow said:
Oops, messed up the formatting! I don’t know how to do it right
Just add a * and a space before each bullet point.
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Marlow said:
Oops, messed up the formatting! I don’t know how to do it right
Just add a * and a space before each bullet point.
- like
- this
- for each item.
Thanks so much
Oh wow, this looks SO GOOD!
I can almost taste it from here… Tom Yum, yum!
Looks awesome, and thanks for sharing the recipe. I’m definitely going to make this.
Do you think a specific brand of veggie broth would work best here?
Aubrey said:
Looks awesome, and thanks for sharing the recipe. I’m definitely going to make this.
Do you think a specific brand of veggie broth would work best here?
I used Better Than Bullion, but you can use any brand you prefer.
Aubrey said:
Looks awesome, and thanks for sharing the recipe. I’m definitely going to make this.
Do you think a specific brand of veggie broth would work best here?
You could just use Tom Yum paste with water instead of broth.
What time is dinner?
Looks great! If you want to make it more authentic, swap ginger for galangal. It’s often called ‘Thai ginger,’ but they taste very different. You should also try using vegetarian fish sauce for more flavor. Nice job!
@Channing
I tried looking for galangal, but it wasn’t available at my local Asian stores. The ones around here don’t have many fresh ingredients.