Phak-Tamlueng in Coconut Cream Soup


Chao Koh Coconut Cream 1 cup
Water ¾ cup
Phak-tamlueng leaves and young shoots 4 cups
Shrimps-deveined and shelled ½ cup
Seasoning powder, spice-flavor ¼ teaspoon

Soup Paste 

Peppercorn ½ teaspoon
Chopped shallot ¼ cup
Salt 1 teaspoon
Shrimp ½ teaspoon
Pounded dried shrimps ¼ cup


Mix the ingredients for soup paste and pound to a dine texture

1. Bring Coconut Cream and water to boil in pot, then add the soup paste, mix and allow to boil again.
2. As the soup is boiling, add Phak-tamlueng.
3. Wait, then add shrimps and allow it to cook until done. Do not stir.
4. When shrimps are done, add the seasoning powder, stir once and remove from heat.

It is best to serve immediately while hot

Chef’s Suggestions

·        Other vegetable such as Phak-Waan, pumpkin and pumpkin tips or shoots may be used in place of Phak-tamlueng, with equally good result.
·        The soup paste may use cooked fresh instead of dried shrimps,offering a pleasing variation.