A vegetable version of the classic Thai soup. Pak choi, carrots, mushrooms and tomatoes are simmered in a well-spiced, Thai-style soup base. Enjoy as a starter or as a main course.
If your local supermarket doesn't stock lemon grass, galangal or kaffir lime leaves, you can find them in Chinese/Oriental speciality shops.
I followed this recipe exactly and it turned out really great. I was reluctant because I usually go with chicken when ordering this at restaurants, but in the end I felt that the carrots and bok choy made for an excellent alternative. - 10 Jan 2011 (Review from Allrecipes US | Canada)
Yum! Added a bit of chopped tofu for some extra substance - 19 Feb 2010 (Review from Allrecipes US | Canada)
I made this last night for a dinner party along with some curry and it was so good! I used ginger instead of galangal because that was all I could find. I went to Thailand about 6 years ago, and besides not having the traditional meat in it, this was very close to what I had there. Great recipe! - 07 May 2009 (Review from Allrecipes US | Canada)