Steps to Prepare Ultimate Thai Green Vegetable Soup
Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Ultimate Thai Green Vegetable Soup. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Thai Green Vegetable Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai Green Vegetable Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few components. You can cook Thai Green Vegetable Soup using 13 ingredients and 3 steps. Here is how you cook that.
#nonindian - This is a very refreshing and a light soup in Thai style. I have used Thai green curry paste, kaffir lime leaves, galangal (Thai ginger), lemon grass along with lots of different veggies, coconut milk and some vegetable stock. For a non-veg. version, boneless chicken along with chicken stock can be added. This aromatic soup is a perfect meal in itself for weight watchers as it has all the goodness of vegetables. For more variations, you can add noodles, prawns, mushrooms, baby corn and broccoli too.
Ingredients and spices that need to be Get to make Thai Green Vegetable Soup:
- 2 cups cubed vegetables (broad beans, bottle gourd, green papaya, french beans, carrots, radish & onion)
- 1/2 cup green peas
- 1 tbsp. olive oil
- 1" galangal, sliced
- 1 fresh chilli, slit
- 2 tbsp. Thai green curry paste (store bought)
- 3 cups vegetable stock / water
- 8-10 kaffir lime leaves
- 1 lemongrass stalk, cut into 3 pieces
- 1/2 cup thick coconut milk
- to taste salt
- 1/2 pepper powder or to taste
- as required coriander leaves, lime leaves & fresh chilies to garnish
Instructions to make Thai Green Vegetable Soup
- Heat oil in a pan and saute the Thai green curry paste on a low flame for a few seconds. Add all the chopped vegetables, lime leaves, lemon grass, galangal, green peas, fresh chilli, stock, salt and pepper powder.
- Pressure cook for 1 whistle. When cool, discard the galangal, lemongrass and lime leaves.
- Just before serving, add the coconut milk and heat through and serve in individual soup bowls, garnished with chopped coriander leaves, lime leaves and fresh chilies.
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