03 January 2013,03:29 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Boil vegetarian fermented fish with coconut cream in a pot over medium heat until boiling.
  • Add lemongrass, galangal and kaffir lime leaves, boil for further 10 minutes. Turn off the heat, strain and reserve only the liquid.
  • In a new pot, combine the liquid prepared with another cup of coconut cream and bring to the boil over medium heat.
  • Add in shallots, wild ginger, lemongrass and galangal, bring back to the boil and add of, yard-long bean, Thai eggplants, coconut shoot and straw mushrooms.
  • When all vegetables are done, season well with light soy sauce, salt and sugar.
  • Stir to mix well, add the remaining coconut cream and shredded kaffir lime leaves. Taste and adjust to your liking.
  • Transfer to a serving bowl, garnish with fresh kaffir lime leaves and hot chilies.
  • Enjoy with fresh vegetables.


  • 200 grams vegetarian fermented fish
  • 750 grams coconut cream
  • 2 stem lemongrass, coarsely sliced
  • 5 slices mature galangal
  • 4 kaffir lime leaves, torn
  • 10 shallots, sliced thinly
  • 10 roots wild ginger, shredded
  • 4 stems lemongrass, sliced thinly
  • 1 piece hard white tofu, diced
  • 4 pods yard-long bean, cut into 1.5cm pieces
  • 4 Thai eggplants, quartered
  • 200 grams coconut shoot, cut into strips
  • 10 straw mushrooms, halved and thinly sliced
  • 2 teaspoons light soy sauce
  • 1 teaspoon sea salt
  • 1 teaspoon unbleached sugar
  • 2 tablespoons kaffir lime leaves, shredded kaffir lime leaves and hot chilies for garnish
  • Fresh vegetables: cucumber, yard-long bean, Chinese cabbage, carrot, eggplants etc.

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