Hua Hin Services

Executive Summary Discover the vibrant flavors of Thailand with this plant-based twist on tom yum. 🌿 A fragrant broth of lemongrass, kaffir lime leaves, and galangal creates the perfect hot-and-sour base, enriched with banana blossom’s tender, artichoke-like texture and earthy mushrooms. Balanced with soy sauce, lime juice, and vegan chili paste, the soup delivers bold, authentic taste without fish sauce or shrimp paste. Optional coconut milk adds creamy depth, while fresh cilantro and lime wedges finish this nourishing dish. A true celebration of Thai coastal flavors—vegan, wholesome, and irresistibly aromatic! Authentic Thai Plant-Based Recipes ต้มยำหัวปลีกับเห็ด (Tom Yam Hua Pli Kap Het) Experience the authentic taste of Thailand with this vibrant plant-based twist on the beloved tom yum soup. This vegan rendition captures all the signature hot and sour flavors that make tom yum irresistible, while featuring banana blossom and mushrooms as the star ingredients. The aromatic blend o...

Executive Summary Experience a healthy twist on a Thai classic with this Vegan Tom Yum featuring young coconut and sweet potato . This spicy, sweet, and sour soup begins by sautéing onions and sweet potato cubes. The base is a fragrant blend of coconut milk and vegetable broth, infused with lemongrass, kaffir lime leaves, and fresh chili peppers. Once the sweet potatoes are tender, the soup is seasoned with soy sauce and optional coconut sugar for balance. The final touch includes adding tender young coconut flesh and aromatic culantro for a unique flavor profile. Serve this vibrant dish hot with a squeeze of fresh lime juice. It is a perfect plant-based meal that brings the authentic taste of our Hua Hin’s sustainable garden right to your kitchen. HuaHinServices: 100+ Vegan Thai Recipes from Our Garden   Ingredients: 1 can (400ml) coconut milk 4 cups vegetable broth 1 young coconut, flesh cut into bite-sized pieces (look the video below) 1 large sweet potato , peeled and diced ...

Vegetarian Tom Yum Soup with Cha-om , Coconut Milk, and  Turmeric (Kurkuma) Ingredients 2 tablespoons vegetable oil 1 onion, thinly sliced 3 cloves garlic, minced 1 thumb-sized ginger , sliced 2 stalks lemongrass , bruised and cut into 2-inch pieces 3-4 makrut lime leaves 1-2 red chili peppers , sliced (adjust according to spice preference) 1 medium carrot, julienned 200g (7 oz) mushrooms, sliced 1 cup cha-om leaves , chopped 1 teaspoon turmeric (kurkuma) powder (or fresh) 4 cups vegetable broth 1 can (400ml)  coconut milk >  Making coconut milk at home 2 tablespoons soy sauce 1 tablespoon tamarind paste 1 tablespoon brown sugar Salt to taste Fresh cilantro leaves for garnish Lime wedges for serving Instructions: Prepare Ingredients: Wash and chop the vegetables. Bruise the lemongrass by pressing it with the flat side of a knife. Remove the central vein from the kaffir lime leaves and tear them into pieces. Saute Aromatics: Heat the vegetable oil in a large pot over ...