Thai vegetable soup

Posted on August 17, 2009. Filed under: Starter | Tags: , , |

A light lemon grass flavoured Thai style soup packed with a wealth of all B vitamins.

Cooking Time : 20 mins.
Preparation Time : 10 to 15 mins.

Serves 6.

For the Thai vegetable stock
2 litres water
6 peppercorns
1 cup onions, quartered
2 cups carrots, chopped
2 whole lemon grass stalks, washed
salt to taste
Other ingredients
½ cup tofu or low fat paneer (cottage cheese), cut into small cubes
½ cup chopped spring onions
½ cup sliced mushrooms
½ cup coriander, chopped
½ cup spinach (palak), shredded
½ cup baby corn, sliced and blanched
1 cup bean sprouts
1 small bowl chilli vinegar
10 flakes garlic
2 tbsp soya sauce
1 tbsp low fat butter
chilli powder to taste
For the stock
1. In a pot, simmer all the ingredients till they release their flavours. This should take about 10 to 15 minutes.
2. Strain and keep aside.
How to proceed
1. Heat the butter and sauté the garlic and spring onions. When onions turn translucent, add all the other ingredients and sauté for 3 to 4 minutes.
2. Add the Thai vegetable stock and bring it to a boil. Serve hot.
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