Potato and Spring Onion Soup, Thai Soup
by Tarla Dalal
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Added to 115 cookbooks
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A classic recipe from Thai cuisine, the Potato and Spring Onion Soup has a very unique mouth-feel and appetizing flavour.
The unique mouth-feel comes out of a combination of grated potatoes, chewy mushrooms and a range of crunchy veggies like carrots and spring onions.
Herbs, red chillies and other ingredients like lemon juice and soy sauce make this Potato and Spring Onion Soup a mouth-wateringly tasty treat that leaves your taste buds yearning for more!
You can also try other interesting recipes like the Potato and Chana Salad , and the Milano Minestrone .
- Combine the cornflour and 1 tbsp of water in a small bowl, mix well and keep aside.
- Heat the oil in deep non-stick pan, add the spring onions whites, basil and red chillies and sauté on medium flame for 1 minute.
- Add the carrot, potatoes and mushrooms and sauté on medium flame for 2 minutes.
- Add 4 cups of water and salt, mix well and cook on medium flame for 5 minutes.
- Add the cornflour-water mixture and soy sauce, mix well and cook on medium flame for 1 minute, while stirring occasionally.
- Switch off the flame, add the lemon juice, coriander and spring onion greens and mix well.
- Serve hot.
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