Paneer and Mixed Vegetable Thai Soup
by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 31716 times
The Paneer and Mixed Vegetable Thai Soup is a sumptuous Oriental soup that features a large assortment of sautéed veggies, greens, sprouts, herbs and paneer, cooked in a flavourful vegetable stock that has the refreshing aroma of lemongrass.
Kind of like a hot pot, this Paneer and Mixed Vegetable Thai Soup is very filling, and almost like a meal itself.
- Heat 6 cups of water in a deep non-stick pan, add all the ingredients , mix well and cook on a medium flame for 15 minutes ,while stirring occasionally.
- Strain the water using a strainer and discard the vegetables.
- Heat the oil in a deep non-stick pan, add the garlic and green chillies and sauté on a medium flame for a few seconds.
- Add the spring onions and sauté on a medium flame for 1 minute.
- Add the mushrooms and salt and sauté on a medium flame for 2 minutes.
- Add the spinach, baby corn and bean sprouts and sauté on a medium flame for 2 minutes.
- Add the vegetable stock, soy sauce, coriander and paneer, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot.
Nutrient values (Abbrv) per serving
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