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An Improvised Bowl of Tom Kha Gai (vegan)

Source: TomKhaGai (improvised)

Presentation, presentation, I know, I know…

But it had to be quick and tasty and I wasn’t even sure I’d get to hold it down given a nasty bout of GI flu, which is making the rounds here. So what I had in the fridge and on the food provisions storage shelf went in:

  • 1/2 a shallot minced,
  • rice
  • Hokkaido pumpkin cubed with about 1-2 tbsp. of the soft flesh that houses the seeds
  • about 1-2 tsp. of seasalt, thyme, rosemary
  • stir fry all of the above at 2/3 heat
  • minced red pointed peppers
  • some sliced chicorée
  • 4-5 cloves of small African chillies minced
  • 1 can of coconut milk for 2-3 servings (about 0.4l, ~13.5 oz)
  • about 1.5 tbsp. of yellow Thaicurry paste blended in
  • a handful of raw, unroasted cashews

… all blended in and brought to a simmer for about 10 min. tops. I’m always amazed at the soft texture of sautéd pumpkin (this one went in with the skins on). Let’s put it this way: I have had dined far worse in terms of taste. (yeah, presentation and style, that’s another matter, which I’ll work on some time in the future 😉 )


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