Thai vegetable soup with coconut milk
- For 4 people
- Preparation time : 30 minutes
- Difficulty (0 to 5) : 2
Ingredients
- Soup Base
- Vegetable broth : 4 cups
- Coconut milk : 1 can (13.5 oz)
- Lemongrass stalk (bruised) : 1
- Kaffir lime leaves : 4
- Galangal (sliced) : 1 inch
- Thai red curry paste : 2 tablespoons
- Fish sauce : 2 tablespoons
- Brown sugar : 1 tablespoon
- Lime juice : 2 tablespoons
- Salt : to taste
- Vegetables
- Carrots (sliced) : 2
- Red bell pepper (sliced) : 1
- Snow peas : 1 cup
- Mushrooms (sliced) : 1 cup
- Baby corn (halved) : 1 cup
- Tofu (cubed) : 8 ounces
Steps
- Prepare the Soup Base
- Heat vegetable broth and coconut milk in a large pot over medium heat.
- Add lemongrass, kaffir lime leaves, galangal, Thai red curry paste, fish sauce, brown sugar, and lime juice to the pot.
- Simmer for 10 minutes to allow the flavors to meld together.
- Remove the lemongrass, kaffir lime leaves, and galangal from the pot.
- Add the Vegetables
- Add carrots, red bell pepper, snow peas, mushrooms, baby corn, and tofu to the pot.
- Cook for an additional 5-7 minutes until the vegetables are tender.
- Season with salt to taste.
Tips
- You can adjust the spiciness of the soup by adding more or less Thai red curry paste.
- Feel free to add other vegetables of your choice, such as broccoli or bok choy.
Information
- This Thai vegetable soup is a great option for vegetarians and vegans.
- Serve the soup hot and garnish with fresh cilantro and lime wedges for an extra burst of flavor.
This recipe was generated by an AI.
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Recipe created on January 3, 2024, with the assistance of gpt-3.5-turbo, published by Gribiche under their responsibility but without any culinary guarantee or even coherence.
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