Thai Vegetarian Soup

Print

Ingredients

1 tablespoon vegetable oil
1" fresh ginger root
3 scallions (green onions), chopped
2 tablespoons lemongrass, chopped
1/2 pound mushrooms, sliced
3/4 pound broccoli, cut into small chunks
2 carrots, cut into small chunks
1 quart vegetarian 'chicken' broth
1 - 2 tablespoons Thai red curry paste
1/2 tsp salt
Pinch of black pepper
1 lemon, sliced thin
Shredded fresh Thai basil

Method

Heat the oil in a wok or saucepan, and fry the garlic until it starts to brown (to make a spicy version of this dish, start by frying one tablespoon Thai chile paste with garlic and sweet basil in the oil instead of garlic). Stir-fry broccoli and carrots until crisp-tender. Remove and set aside. Fry the ginger, scallons, and lemongrass for a few minutes, then add the mushrooms and fry for another 2-3 minutes. Add the broth, red curry paste, salt, and black pepper. Bring to a boil. Reduce heat. Simmer, covered, for 5 minutes. Add broccoli and carrots. Heat briefly.

Serve with in bowls and sprinkle with Thai pepper powder and fried garlic. Eat with steamed Thai jasmine rice. Garnish with fresh lime and a pinch of basil.

Email This Recipe

Send this recipe to yourself or a friend.

Comments

Add a Comment

Related Recipes

Thai Red Curry Squash Soup

Thai Vegetarian Noodles

Vegetables with Tofu Dip, 'Pak Namjim Tofu'

Northern Thai Pork Curry, 'Gaeng Hanglay'

Find Another Thai Recipe