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Thai Vegetable Soup ( Healthy Soups and Salads Recipe)


Thai Vegetable Soup ( Healthy Soups and Salads Recipe)
Recipe type: soups
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
A light lemon grass flavoured thai style soup packed with a wealth of all b vitamins. Try to incorporate this soup in your diet to enjoy the benefits of b-complex vitamins which are required for the metabolism of other major nutrients like carbohydrates, protein and fat.
  • For The Thai Vegetable Stock
  • 2 ltrs water
  • 6 peppercorns (kalimirch)
  • 1 cup quartered onions
  • 2 cups chopped carrots
  • 2 whole lemongrass (hare chai ki patti) stalks , chopped
  • salt to taste
  • Other Ingredients
  • 1 tbsp low-fat butter
  • 10 garlic (lehsun) cloves (lehsun)
  • ½ cup chopped spring onions
  • ½ cup sliced and blanched mushrooms (khumbh)
  • ½ cup chopped coriander (dhania)
  • ½ cup shredded spinach (palak)
  • ½ cup sliced and blanched baby corn
  • 1 cup bean sprouts
  • ½ cup tofu or low-fat paneer , cut into small cubes
  • 1 tsp vinegar
  • 2 tbsp soy sauce
  • chilli powder to taste
  1. For the stock
  2. In a pot, simmer all the ingredients till they release their flavours. This should take about 10 to 15 minutes.
  3. Strain and keep aside.
  4. How to proceed:
  5. Heat the butter in a non-stick pan, add the garlic and spring onions and sauté till the onions turn translucent.
  6. Add all the remaining ingredients and sauté for 3 to 4 minutes.
  7. Add the thai vegetable stock and bring it to a boil.
  8. Serve hot.

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