Here I bring an exclusive recipe of mine. This starter/soup is unlike any oriental soup, it is a fusion mix between Indian and Thai cuisine. Instead of tofu, I have used paneer as I wanted a silkier texture that would just add to the melt in the mouth feel along with the carrot, broccoli and other greens.. It is very enjoyable as every single condiment stands out with its own unique texture and flavour which means that the soup is a wholesome meal by itself. If you do not like broccoli, french beans, carrot and other such vegetables, give this soup a go.. I am sure you and your loved ones will adore their presence virtually and even as it tickles your taste buds. Now, Let me walk you through the recipe in quick and easy steps…
- Preparation time : 10 minutes
- Cooking time : up to half an hour
- Total : 40 minutes.
- Coconut milk – 200 ml
- Vegetable stock/broth – 150 ml
- broccoli florets
- Thai red curry paste(optional)
- diced carrot
- french beans – chopped
- lemon grass – bruised and finely chopped add a few leaves only as it gives a very strong flavour.
- Soy sauce 1 tsp
- lemon juice – 1/2 tsp or more to taste
- salt and pepper – to taste
- diced paneer
- chives/green onion – chopped
- Spinach – around 10-12 leaves chopped roughly
- Oil to cook – use a mix of sesame and any neutral flavoured oil
- Chilli, ginger and garlic paste
- Start by frying off the ginger, chilli and garlic paste in the oil (mentioned above)..when browned, add the broccoli, carrot and french beans that have been diced. Then stir until the vegetables are slightly but not fully cooked.
- Next, about a tea-spoon of red Thai curry paste. This is optional but add it if you have it handy as it gives a great amount of flavour and colour.
- Incorporate the coconut milk into the vegetables and season with salt and pepper. Cook the coconut milk until the rawness is gone and there is no longer a strong coconut taste as it needs to infuse and not overpower.
- Once the coconut milk has been cooked, add the vegetable stock, lemon grass, soy sauce, diced paneer, spinach and the lemon juice and then simmer on low heat while stirring gently. Keep checking occasionally as the broth shouldn’t evaporate completely. Make sure the paneer pieces do not break as they need to cook and absorb the flavour whilst retaining their shape.
- Once the soup tastes well and the flavours have completely been infused, turn off the flame and let the soup sit for 5-10 more minutes covered.
- Serve hot with chopped spring onion or chives on top. Enjoy the melt in the mouth experience from the vegetables and the warm and delectable flavours from the soup.
So there you have it! My exclusive Thai soup recipe. If you like it, please hit the like button, share it on social media and with your friends and do not forget to comment on it.. Follow my blog through the email sign up for more updates and information. The follow widget is in the “show” menu on your mobile/ tablet screen and the sidebar icon of your laptop/computer. Happy cooking ❤ 😀