Authentic Thai Vegetable Soup
1 can (13.66 fl oz) unsweetened coconut milk (I like Thai Kitchen brand)
2 cups water
1/2 cup pumpkin purée (optional)
1/4 cup galangal, sliced
1 stalk lemongrass, sliced into 1 inch long pieces
1/4 cup onion, sliced
1 cup broccoli florets, chopped
1/2 cup carrot, sliced
1/2 cup tofu, sliced
1 Roma tomato, sliced
1 cup mushroom, sliced
2 tablespoons fish sauce or soy sauce
1 teaspoon brown sugar
Salt to taste
2 tablespoons lime juice
1 stem spring onion, finely chopped
1/2 teaspoon crushed chili pepper
Cilantro leaves for garnishing
Mix coconut milk, water, and pumpkin purée in a saucepan, stir and bring to a boil.
Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan, cook over high heat for 2 -3 minutes or until fragrant.
Add tofu, tomato, and mushroom, bring to a boil again. Continuing cooking until vegetables are done.
Season with fish sauce, sugar and a pinch of salt to taste.
Turn off the heat. Discard the lemongrass and galangal. Stir in lime juice, spring onion, and crushed chilies.
Dish and garnish with cilantro leaves. Enjoy!
If you ask me what type of comfort food I like the most, I would tell you that it’s soup, without any hesitation. Good soup is not only comforting and hearty, but also could be a fantastic meal alone.
Wednesday, March 22, 2017 - 8:55pm