wk 46 (12. – 16.11.2018)
A) TOM GYD TAUHU (L, G)
Clear mild soup with tofu, veggies, shitake mushroom, garlic and coriander.
B) KHAO PHAD GOONG (L, G)
Wok fried rice with shrimp, cherry tomato and veggies. Served with fried egg.
C) KAENG MASSAMAN TAU HU (L, G) (VEGAN)
Coconut creamy massaman curry with tofu, sweet potato, fresh veggies and roasted peanut.
D) PHAD KHI MAO KAI (L)
Wok fried rice noodles with chicken, fresh veggies, mung sprouts and chili. Served with crispy onion and lime.
E) CHU CHII SALMON (L, G)
Crispy salmon fillet with chuchii-currysauce, sweet potato, zucchini, green bean and basil.
F) 3 SMALL DISHES (B, C, E)
All dishes 10€
1. TOM KHA KAI (L, G)
Traditional thai soup with chicken and coconut milk, herbs, lemon grass, lime leaves and galangal.
2. KAENG PHED MOO
Red curry with coconut milk and pork, eggplant, zucchini, bamboo shoots and thai basil.
3. KAENG KIEW WAN KAI
Green curry with coconut milk and chicken, eggplant, zucchini, bamboo shoots and thai basil.
4. TAU HU PHAD MED MA-MUANG
Wok fried tofu with cashew nuts, bell pepper, spring onion and shrimp paste in sweet soy-, oyster- and fish sauce.
5. PHAD SI IU KAI
Wok fried rice noodles and chicken, pak choi, broccoli, cabbage and mung sprouts in soy-, oyster- and fish sauce. Served with crispy onion and lime.