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This Thai style soup is sure to fill your senses and appetite. This soup makes for a delicious dinner which has the goodness of all the vegetables and is light yet filling. I made this for dinner last week and totally enjoyed it. It reminded me of the Thai soup served at Noodles and Company.
Looking for more Thai recipes? Check out my Garlic Basil Vegetable Fried Rice, Thai Red Curry and Thai Green Curry.
Ingredients:
Serves - 2
Preparation time - 10 mins; Cooking time - 20 mins.
Mushroom - 4 oz - about 1 cup sliced
Tofu - 4 oz - julienned
Bell peppers - julienned - 1 cup (I used a mix of green, red and yellow)
Zucchini - 1 small - sliced into half moons
Garlic clove - 1 - sliced thin
Ginger - sliced thin - few slivers
Chicken / Vegetable stock - 2 cups
Coconut milk - 1 cup
Thai Curry paste - 1 tbsp
Light soy sauce - 1 tbsp
Olive oil - 1 tsp
Salt & Pepper - to taste
Red pepper flakes - to taste
Method:
Heat a skillet and saute the mushrooms for a couple of minutes. Follow the same method for the zucchini and tofu. This step is completely optional though. Heat olive oil in a wide saucepan with the ginger and garlic. When the garlic is cooked add the thai curry paste and saute for a couple of minutes. Add the stock and allow it to heat. Add the vegetables and tofu along with coconut milk and let it come to a boil in medium heat. Reduce the heat to a simmer and add the soy sauce, salt and pepper. Remove from heat after 5 minutes and serve hot garnished with cilantro or basil.
Note:
1. Any type of vegetables can be added to this soup. Carrots, Beans, asparagus, snow peas, bamboo shoots, broccoli etc., are good additions.
2. Watch the amount of salt which goes in the soup since the stock and soy sauce already has salt in them.
3. Heat the oil along with ginger and garlic so as not to burn the garlic.
Sending this to Saras' Dish in 30 minutes - Soups & Salads event and to Pari's Only-Vegan event hosted by PJ. Also to Favorite Recipes - Non-Indian Food event by Satya.
![[only%2520vegan%255B3%255D.jpg]](http://lh6.ggpht.com/-0bnUuD4LsKc/UQkrpzGVbbI/AAAAAAAAOtQ/MyR0lcrAo4E/s200/only%252520vegan%25255B3%25255D.jpg)
Looking for more Thai recipes? Check out my Garlic Basil Vegetable Fried Rice, Thai Red Curry and Thai Green Curry.
Serves - 2
Preparation time - 10 mins; Cooking time - 20 mins.
Mushroom - 4 oz - about 1 cup sliced
Tofu - 4 oz - julienned
Bell peppers - julienned - 1 cup (I used a mix of green, red and yellow)
Zucchini - 1 small - sliced into half moons
Garlic clove - 1 - sliced thin
Ginger - sliced thin - few slivers
Chicken / Vegetable stock - 2 cups
Coconut milk - 1 cup
Thai Curry paste - 1 tbsp
Light soy sauce - 1 tbsp
Olive oil - 1 tsp
Salt & Pepper - to taste
Red pepper flakes - to taste
Heat a skillet and saute the mushrooms for a couple of minutes. Follow the same method for the zucchini and tofu. This step is completely optional though. Heat olive oil in a wide saucepan with the ginger and garlic. When the garlic is cooked add the thai curry paste and saute for a couple of minutes. Add the stock and allow it to heat. Add the vegetables and tofu along with coconut milk and let it come to a boil in medium heat. Reduce the heat to a simmer and add the soy sauce, salt and pepper. Remove from heat after 5 minutes and serve hot garnished with cilantro or basil.
Note:
1. Any type of vegetables can be added to this soup. Carrots, Beans, asparagus, snow peas, bamboo shoots, broccoli etc., are good additions.
2. Watch the amount of salt which goes in the soup since the stock and soy sauce already has salt in them.
3. Heat the oil along with ginger and garlic so as not to burn the garlic.
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