Yam Pak Boong

Yam Pak Boong is a vibrant Thai soup that combines fresh water spinach with a fragrant broth, creating a wholesome and nourishing dish. This vegetarian delight is easy to prepare and packed with flavors that evoke the essence of Thailand.

Ingredients

• Water spinach - 200 grams
• Vegetable broth - 500 ml
• Garlic - 3 cloves, minced
• Shallots - 2, thinly sliced
• Lemongrass - 1 stalk, crushed
• Galangal - 1 small piece, sliced
• Thai chili - 1, chopped (adjust to taste)
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Coconut milk - 100 ml
• Fresh coriander - a handful, chopped
• Salt - to taste

Steps

1. In a pot, heat a splash of vegetable broth over medium heat and sauté minced garlic and sliced shallots until fragrant and translucent.
2. Add the crushed lemongrass, sliced galangal, and chopped Thai chili to the pot, stirring for another minute.
3. Pour in the remaining vegetable broth and bring to a gentle boil.
4. Reduce heat to a simmer and add the water spinach, cooking for about 5 minutes until wilted.
5. Stir in the soy sauce and coconut milk, allowing the soup to heat through without boiling.
6. Remove from heat, add lime juice, and season with salt to taste.
7. Garnish with fresh coriander before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from water spinach, supporting immune health.
• Coconut milk provides healthy fats that can help improve cholesterol levels.

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