The base of this soup is from
one of the nicest vegan
restaurants in Dublin: Cornucopia.
I made a few adjustments to it,
but it still has the great salty flavor.
This soup is unique because it is
stored in a thick paste, but is served
with boiling water over the top.
Tom Kha Gai is the specialty of Thai and Lao cooking. Its very light and quite straightforward to make.
At age 26, I am only getting started in my career path. I have just relocated to Vancouver to study holistic nutrition, and hope to share my knowledge through this platform. This website is a work in progress.