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Authentic Thai Vegetable Soup
Sharon Chen
4 servings
BeginnerIf 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.
Total Steps
6
Ingredients
18
Tools Needed
1
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DelishPlanIngredients
- 1 can unsweetened coconut milk (13.66 fl oz, 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
- 2 tablespoons lime juice
- 1 stem spring onion, finely chopped
- 1/2 teaspoon crushed chili pepper
- Cilantro leaves(optional)
Instructions
1
Step 1
Mix coconut milk, water, and pumpkin purée in a saucepan, stir and bring to a boil.
2
Step 2
Add galangal, lemongrass, onion, broccoli, and carrot into the saucepan, cook over high heat for 2 -3 minutes or until fragrant.
3
Step 3
Add tofu, tomato, and mushroom, bring to a boil again. Continuing cooking until vegetables are done.
4
Step 4
Season with fish sauce, sugar and a pinch of salt to taste.
5
Step 5
Turn off the heat. Discard the lemongrass and galangal. Stir in lime juice, spring onion, and crushed chilies.
6
Step 6
Dish and garnish with cilantro leaves. Enjoy!