Escape the ordinary and embark on a culinary journey to Thailand with this vibrant and flavorful Spinach and Vegetable Stew, known as Kaeng Om Pak Chom. This comforting dish, brimming with fresh vegetables and fragrant herbs, offers a delightful balance of textures and tastes. Imagine tender spinach mingling with crisp carrots and the subtle sweetness of corn, all simmered in a rich, coconut milk-based broth infused with the aromatic essence of lemongrass and galangal. It's a vegetarian's dream, a healthy weeknight meal, and a surprising delight for even the most discerning palates.
Kaeng Om Pak Chom is surprisingly simple to make, requiring readily available ingredients and a straightforward cooking process. Its versatility allows for easy customization to your preference, welcoming additions of other vegetables you enjoy. Ready to create this delicious Thai masterpiece in your own kitchen? Let's dive into the step-by-step instructions below and bring the vibrant flavors of Thailand to your table.
Tools Needed
- Mortar and Pestle
- Pot
Ingredients
- Spinach
- Vegetables (variety of your choice)
- Fragrant Flowers (e.g., daylily)
- Coriander
- Chili
- Red Shallots
- Lemongrass
- Salt: 1 teaspoon
- Sticky Rice
- Water
- MSG
- Fish Sauce
- Kaffir Lime Leaves
- Chili Peppers
Step-by-Step Instructions
Step 1. Preparing the Ingredients
- Cut the vegetables into pieces as you like. Mae Rung's spinach is tender, both stem and leaves are edible.
- Pound the chili, lemongrass, red shallots, and salt until fine.
- Soak sticky rice in water (about 1 tablespoon per amount of rice, adjust for desired thickness).
- Pound the soaked sticky rice until fine, add a little water.
Step 2. Building the Broth and Simmering
- In a pot, add water, lady's grass leaves (or estimate to fit the vegetables), and rice water.
- Add the pounded chili mixture.
- Add MSG and fish sauce, mix until dissolved.
- Bring the water to a boil, stirring frequently to prevent sticking.
Step 3. Adding Vegetables and Finishing Touches
- Add spinach, coriander, and fragrant flowers.
- Mix all ingredients, and cook until vegetables are tender. Taste and adjust seasoning.
- Add torn kaffir lime leaves and chili peppers.
Step 4. Serving
- Serve hot.
Read more: Thai Beef Stew with Rice: A Melts-in-Your-Mouth Recipe
Tips
- Use young spinach shoots or leaves for best results.
- Stir frequently to prevent the stew from sticking to the bottom of the pot.
Nutrition
- N/A
FAQs
1. Can I substitute coconut milk with another liquid?
While coconut milk is traditional and contributes to the richness, you can try using vegetable broth or even water. The flavor will be different, less creamy, but still enjoyable.
2. What vegetables can I add or substitute?
Feel free to experiment! Mushrooms, green beans, bamboo shoots, bell peppers, and eggplant are all great additions. Just adjust cooking time according to the vegetable's firmness.
Enjoy the fragrant and satisfying warmth of your homemade Kaeng Om Pak Chom. This Thai vegetable stew is a testament to the beauty of simple, fresh ingredients transformed into a culinary masterpiece. Serve it hot with rice, and savor the delicious flavors of Thailand in your own kitchen.