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Thai Vegetable Soup

Authentic.Thai's picture
Ingredients
  Chili oil 1 Tablespoon
  Shallots 4 , chopped (Red Or Golden)
  Lemon grass/1 1/2 teaspoons dried lemon grass, soaked in hot water until soft 3 , cut into pieces
  Vegetable stock 2 Liter (3.5 Pint)
  Firm tofu 8 Ounce, cubed (250 Gram)
  Oyster mushrooms 4 Ounce (125 Gram)
  Bean sprouts 1 Ounce (30 Gram)
  Coconut milk 1 Cup (16 tbs)
  Basil leaves 2 Tablespoon
  Peanuts 3 Tablespoon, finely chopped
Directions

1. Heat oil in a saucepan over a high heat, add shallots and lemon grass and cook, stirring, for 3 minutes. Stir in galangal or ginger and stock, then reduce heat and simmer for 5 minutes.
2. Add tofu, mushrooms, beans, bean sprouts and coconut milk and cook over a medium heat for 4 minutes or until beans are tender and soup is heated. To serve, ladle into bowls and scatter with basil and peanuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 230 Calories from Fat 155

% Daily Value*

Total Fat 18 g28%

Saturated Fat 10.4 g52%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 640.9 mg26.7%

Total Carbohydrates 11 g3.8%

Dietary Fiber 4.1 g16.6%

Sugars 2.2 g

Protein 8 g15.2%

Vitamin A 9.4% Vitamin C 6.8%

Calcium 10.2% Iron 12.6%

*Based on a 2000 Calorie diet

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Thai Vegetable Soup Recipe