Heat the pan on medium heat.
Add oil, garlic, kaffir and bay leaves to the hot pot until it’s aromatic.
Add 1 cup of hot water.
Add pineapples, tomatoes and Taro stem. Stir well. Add pineapple juice.
Add 2 more cups of hot water until all veggie submerged. Add Vegan chicken bouillon, salt, sugar and pepper. Stir well and let simmer for 3 - 5 minutes.
Add Ngo Om herbs and let it incorporate for 1 min. Then add Culantro.
Add Cilantro for garnish.
Ingredients
Directions
Heat the pan on medium heat.
Add oil, garlic, kaffir and bay leaves to the hot pot until it’s aromatic.
Add 1 cup of hot water.
Add pineapples, tomatoes and Taro stem. Stir well. Add pineapple juice.
Add 2 more cups of hot water until all veggie submerged. Add Vegan chicken bouillon, salt, sugar and pepper. Stir well and let simmer for 3 - 5 minutes.
Add Ngo Om herbs and let it incorporate for 1 min. Then add Culantro.
Add Cilantro for garnish.