wk 8 (17. – 21.2.)
A) TOM YUM KAI (L, G)
Spicy thai soup with chicken, cherry tomato, mushroom, onion, galangal, lime leaf and chili paste.
B) KA NOM CHEEN KAENG KIEW WAN KAI (L, G)
Steamed rice noodle and chicken in green curry broth with fresh mung sprouts, fresh lettuce, mint and chili.
C) KAENG MASSAMAN TAU HU (L, G) (VEGAN)
Coconut creamy massaman curry with tofu, sweet potato and roasted peanut.
D) PHAD KHI MAO NUEA (L)
Wok fried rice noodles with beef, fresh veggies, chili, crispy onion and lime.
E) PHAD KRA PAO PLA (L, G)
Crispy pangasius fillet with spicy thai basil sauce, green bean and 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.