Thai Vegetarian Soup
Email
Print
Street Vendor Videos
Ingredients
For 4 Person(s)
Ingredients
- 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
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.