wk 3 (13. – 17.1.)
A) TOM KHA KAI (L, G)
Traditional thai soup with coconut milk, chicken, mushroom, onion, galangal and chili oil.
B) YAM KAI KROP (L)
Spicy thai salad with sweet chili sauce, crispy chicken breast, fresh herbs, cashew nuts and sesame seeds.
C) KAENG PHET TAU HU (L, G) (VEGAN)
Red curry with coconut milk and tofu, zucchini, eggplant, bamboo shoot and thai basil.
D) PHAD SI IU KAI (L)
Wok fried rice noodles with chicken, fresh veggies, crispy onion and lime.
E) NUEA PHAD MED MA-MUANG (L, G)
Beef with roasted cashew nuts, bell pepper, chili paste and spring onion.
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.