Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      milliliters   oil
   8      cm            ginger -- julienne
   4      teaspoons     garlic paste --
  20      grams         red chiles -- broken into pieces
   1                    red chile -- whole
  20      grams         onion -- sliced
 400      milliliter    vegetable stock
 600      gram          spinach -- chopped
   1      400 gram      who  baby corn
  10      cm            lemon grass
  10      cm            ginger slice
   2                    salam leaves
 100      milliliters   coconut milk
                        salt and pepper to taste

Preparation:

HEAT oil in a wok. Add ginger, garlic and onion and sauté for two minutes. Add the vegetable stock and the vegetables. Stir well. Cook for seven minutes. Add the coconut milk and simmer for five minutes. Season with salt and pepper. Serve hot.