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Authentic Thai Vegetable Soup
Authentic Thai Vegetable Soup
"Although this soup is considered light in terms of the thickness, the flavor is so rich that you would drink it one spoon after another, not to mentioned that it’s full of healthy veggies. With that said, it’s a fantastic meal by itself. It also goes very well with rice."
Notes*Recipe adapted from The Chiang Mai Thai Farm Cooking School Recipe Book
Serves4 People
Ingredients
- 1 can (13.66 fl oz) unsweetened coconut milk (I like Thai Kitchen brand)
- 2 cups water
- 1/2 cup pumpkin purée (optional)
- 1/2 cup tofu, sliced
- 1/4 cup onion, sliced
- 1 Roma tomato, sliced
- 1 cup mushroom, sliced
- 1 cup broccoli florets, chopped
- 1/2 cup carrot, sliced
- 1/4 cup galangal, sliced
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Mix coconut milk, water, and pumpkin purée in a saucepan, stir and bring to a boil.
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Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan, cook over high heat for 2 -3 minutes or until fragrant.
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Add tofu, tomato, and mushroom, bring to a boil again. Continuing cooking until vegetables are done.
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Season with fish sauce, sugar and a pinch of salt to taste.
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Turn off the heat. Stir in lime juice, spring onion, and crushed chilies.
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Dish and garnish with cilantro leaves. Enjoy!
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