How to make Thai Vegetable Soup - Thai style mixed vegetable soup finished with thick coconut milk.
This recipe is from the book Khazana of Healthy Tasty Recipes.
Main Ingredients : Carrot (गाजर), Mushrooms (मशरूम)
Cuisine : Thai
Course : Soups
Thai Vegetable Soup Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
For more recipes related to Thai Vegetable Soup checkout Spiced Carrot Soup Shots, Home-Style Mixed Vegetable Soup, Mixed Vegetable Soup, Carrot And Almond Soup . You can also find more Soups recipes like Carrot Rasam, Chunky Mushroom Soup, Bhuni Makai Ka Soup, Shrimp And Coriander Soup.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Thai Vegetable Soup Recipe
Carrot thin slices 1 medium
Mushrooms sliced 10-12
Spring onions with greens finely chopped 2 small
Bean sprouts 3/4 cup
Lettuce leaves shredded 10-12
Dried red chillies 3
Lemon juice 1 tablespoons
Vegetable stock 3 cups
Lemon grass stalk roughly chopped 2 inch pieces
Salt to taste
Thick coconut milk 1 cup
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Deseed and chop the red chillies and soak them in lemon juice. Bring the vegetable stock or water to a boil, add carrot and lemon grass. Cover and reduce heat, simmer for five minutes.
Step 2
Stir in mushrooms, spring onions, bean sprouts, lettuce leaves and salt to taste. Bring the mixture to a boil again.
Step 3
Add thin coconut milk, reduce heat, do not cover and stir in dried red chillies soaked in lemon juice. Stir in coriander leaves. Serve piping hot.
