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Thai Vegetarian Soup

Thai Vegetarian Soup


For 4 Person(s)


  • 1 Tablespoon Vegetable Oil
  • 1 Inch 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 Quarter Vegetarian 'Chicken' Broth
  • 2 Tablespoons Thai Red Curry Paste
  • 1/2 Teaspoon Salt
  • Pinch of Black Pepper
  • 1 Lemon, Sliced Thin
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Method for Thai Vegetarian Soup

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.


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  • Importfood

    Rated 4 out of 5 stars

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