Authentic Thai Vegetable Soup
By: Sharon Chen
Published: Wednesday, March 22, 2017 - 8:55pm

Ingredients




1 can (13.66 fl oz) unsweetened coconut milk (I like Thai Kitchen brand)
2 cups water
1/2 cup pumpkin purée (optional)
1/4 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

Preparation

1 Mix coconut milk, water, and pumpkin purée in a saucepan, stir and bring to a boil. 2 Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan, cook over high heat for 2 -3 minutes or until fragrant. 3 Add tofu, tomato, and mushroom, bring to a boil again. Continuing cooking until vegetables are done. 4 Season with fish sauce, sugar and a pinch of salt to taste. 5 Turn off the heat. Discard the lemongrass and galangal. Stir in lime juice, spring onion, and crushed chilies. 6 Dish and garnish with cilantro leaves. Enjoy!

About

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.